This Cajun Jalapeno Tartar Sauce has brightness and the right amount of smoky flavor. I roast the jalapeños to bring out their natural flavor, which gives the sauce a subtle kick, but it’s not spicy. I also use my signature Cajun mix, blended with smoked paprika, for another layer of flavor. But, we can't forget the fresh dill- it's key. It adds that classic tartar sauce taste that keeps everything balanced.
It's no surprise that it goes well with fried fish and shrimp, but it also goes especially well with Pan Fried Crab Cakes or Southern Salmon Croquettes, but I’ve also used it on sandwiches.
Jump to:
Ingredient Notes
Here's what goes into making this jalapeno tartar sauce:
Mayonnaise: This is the base. I recommend investing in a quality brand for the best taste.
Roasted Jalapenos: Add warmth and bring out a subtle sweetness.
Fresh Dill: Don't skip this. It brings that classic tartar taste.
Lemon Juice: Just enough acid to balance the creaminess of the mayo.
Cajun Seasoning: My homemade version includes smoked paprika, which adds that smoky flavor without needing to fire up a grill.
Optional Add-Ins: Diced pickles, minced garlic, or a dash of pickle brine if you like a tangier taste.
Cooking oil: Not pictured, but it's important for roasting the jalapenos. Use any neutral oil like avocado or grapeseed.
Pro Tip: If you're really into texture, add finely chopped dill pickles or capers.
See recipe card for quantities.
Adjust It to Your Taste
Make it your own:
- Use your favorite mayo, and everything else stays the same.
- Use half a jalapeno and remove all the seeds to mellow out the tartar sauce. For an extra kick, roast two or more jalapeños and add a few dashes of hot sauce to taste.
- A spoonful of chopped pickles or a splash of pickle juice does the trick to make it zestier.
At A Glance
Before we get into the step-by-step process, here’s a quick breakdown to help you get a feel for this dipping sauce.
Step-by-Step Instructions
After roasting the jalapenos, you can have Cajun jalapeno tartar sauce in less than 5 minutes.
- Roast the jalapenos in the oven or char them over an open flame on the stovetop.
- Peel off the charred skin of the roasted jalapeño, then finely dice the flesh.
- Combine all the ingredients in a mixing bowl.
- Stir gently to combine.
Pro-Tip: For the best flavor, make the tartar sauce ahead of time and let it chill in the fridge for at least an hour. The ingredients have time to meld.
How to Store
This dipping sauce keeps well in the fridge, in an airtight container, for up to 4 days. It's even more flavorful the next day.
I don't recommend freezing it.
If you try it, I’d love to hear what you paired it with. Let me know in the comments.
📖 Recipe
Quick Smoky Cajun Jalapeno Tartar Sauce with Dill
Quick Smoky Cajun Jalapeno Tartar Sauce with DillEquipment
- measuring cup for measuring the mayo
- Measuring spoons for measuring other ingredients
- Baking sheet for roasting jalapenos lined with foil for easy cleanup
- small mixing bowl
- Wooden spoon whisk or small spatula for stirring
- Dipping sauce bowl optional
Ingredients
Roasted Jalapenos
- 2 jalapenos
- 1-½ tablespoon avocado oil (or grapeseed oil)
- 1 teaspoon kosher salt
Base for the Sauce
- 1 cup mayo (I use 'Chosen Food Classic Mayo')
- 1 tablespoon fresh lemon juice
- 1 tablespoon relish (plus 1 teaspoon)
- 2-½ teaspoon fresh dill
- 2 teaspoon green onion (the green part)
- 1 teaspoon Dijon mustard
- ½ teaspoon Cajun seasoning
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 415 degree F.
- Place jalapenos on a baking sheet lined with foil. Drizzle them with avocado oil and season with kosher salt. Roast or char them in the oven for 20 minutes or until they're evenly blistered.
- When they are cool to the touch, peel away the charred outer skin, remove the seeds and stem and discard. Finely dice. Set aside.
- In a small mixing bowl, add ALL the ingredients including the roasted diced jalapenos and gently mix to combine.
- Cover and refrigerate at least 30 minutes to 1 hour. Stir before serving alongside crab cakes, salmon croquettes, fish sandwiches, or roasted potatoes. Store airtight in the fridge up to 4 days.
Notes
- If you're really into texture, add finely chopped dill pickles or capers.
- For the best flavor, make the tartar sauce ahead of time and let it chill in the fridge for at least an hour. The ingredients have time to meld.
- Dried dill works, but use less; start with 1 teaspoon and taste. If you can get fresh, it's worth it.
- Thinner sauce: Whisk in pickle brine or lemon juice, ½ teaspoon at a time.
- Thicker sauce: Stir in extra mayo.
- More heat: Dice another jalapeño (seeds intact) or add a few dashes of hot sauce.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Thanks for visiting! Please feel free to leave a comment