Use as a sandwich spread with slices of roast pork, in a BLT, or mix the mayonnaise into an egg or chicken salad. It keeps well, refrigerated, for up to a week.
1 cup mayonnaise
1/4 cup minced roasted Anaheim or New Mexico chile
3 garlic cloves, roasted and mashed
Fresh Mexican lime juice, to taste
Combine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.