This sweet-and-sour sauce with a peppery bite takes less than five minutes to make and is terrific over hot and cold vegetables or drizzled on a Guacamole Mini Taco. I also use this formula to dress Jalapeño Coleslaw.
Place the mayonnaise a small bowl. Whisk in the flavor base ingredients. Taste and adjust the seasonings as desired. The dressing keeps, covered and refrigerated, for up to 1 week.
BLUE CORNMEAL–CRUSTED CHICKEN WITH MINT-JALAPEÑO DRIZZLE is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.