5) For the Jalapeno Aioli, grill jalapenos for 5 to 6 minutes until charred. Let cool, then remove stems and seeds. Dice into 1/4-inch cubes and mix with mayo, lime juice, and salt. Set aside.

Jalapeno Aioli: Place jalapeno on grid over medium, ash-covered coals. Grill for 5 to 6 minutes (over medium heat on preheated gas grill). Remove from grill and let cool.

Place the mixture in a blender and blend until smooth. This makes about 2 cups jalapeno-cilantro mayonnaise. It can be kept in the refrigerator, covered, for up to 5 days.