Prep 15 mins
Cook 0 mins
Fantastic tartar sauce adapted from Gourmet magazine.
- 1 cup mayonnaise
- 1⁄4 cup chopped dill pickle
- 1⁄4 cup chopped red onion
- 1⁄2 cup chopped fresh cilantro
- 2 tablespoons drained capers, chopped
- 1 tablespoon fresh lime juice (or to taste)
- 2 teaspoons minced fresh jalapeno chile, including seeds
- Stir all ingredients together.
I really dug this! I thought it could have used a little more acidity (and admittedly I couldn't find my capers) but the flavors were awesome together! I used "Just Mayo" for the mayonnaise which I highly recommend.
I originally made this for some fresh fried fish that a buddy and I had caught and since then have used it as a marinade on chicken, pork chops and even as just a dip for tortilla chips and everyone who has tried it and loves it!!!!! Wow!!!!! Great recipe....thank you for submitting this. The only thing I did differently is add some chives and a little bit of Tony Chacheres cajun seasoning (but I add that to everything...lol) Great recipe!!! Thanks again.
This is now my favorite tartar sauce. I had it with pan-fried, breaded fish and it was incredible. I followed the recipe almost exactly and would do so next time too (except that I would check the spiciness of my chile next time -- mine was a bit hotter than expected). I used low fat mayo instead of full fat, and I really couldn't tell. The cilantro is just great in this...I never would have thought of this combo on my own. Thanks for posting!