Gene Dunnam's Chile Pepper Mayonnaise

• sunflower oil
• 2 eggs
• 1 tsp white mustard
• 1/4 tsp salt
• 2 tbsp lime juice
• chiles (Red Savina Habs, Datils or what have you) to taste

In a blender, break 2 whole fresh eggs. Add 1 tsp white mustard, 1/4 tsp salt & 2 Tbsp lemon/lime juice, or vinegar. Start the blender. Through the hole in the blender lid (use the lid; this stuff splatters!) slowly dribble about 1/4 cup oil (olive oil is preferred by many; we use sunflower oil). Stop the blender. If the product separates (oil on top of the other liquid) throw it out & start over; this time add the oil more slowly! If the product is a smooth emulsion, restart the blender & dribble in another 1/4C oil (can add it faster now). Now dump in the chiles & continue to add oil until you have 1 1/2 to 2 cups of mayo. If it seems to be getting too thick, add a few tsp of lemon or lime juice or vinegar. You may want to add more salt or chiles to taste, but chiles added late in the process won't be as finely blended. Enjoy!

thanx and a tip of the pod to Gene Dunnam...