From Hot for Food by Toyota
¾ c vegan mayo
3 T pickled jalapeños in brine - or use fresh, with 2 tsp vinegar and ½ tsp salt
1 T lime juice
1 T coarsely chopped fresh dill
1 T coarsest chopped chives
1 tsp onion powder
½ tsp black pepper
1/2s tsp salt
Whiz in blender. Store up to 10 days.
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