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South Texas Tartar Sauce

This delicious tartar sauce, vegetable dip is similar to that served at the famous King's Inn restaurant on Baffin Bay in South Texas.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine French
Servings 25 people
Calories 2483.4 kcal

Equipment

  • 1 Food Processor For finely chopping aromatics
  • 1 Large Mixing Bowl For combining all ingredients
  • 1 Spatula or Sturdy Spoon For mixing
  • 1 Airtight Container For chilling and storage

Ingredients
  

Main

  • 1 medium onion chopped
  • ¼ cup pimento-stuffed green olives
  • 1 clove garlic
  • 2 tablespoons pickled jalapeno slices
  • 1 cup sweet green pickle relish
  • 1 cup mayonnaise
  • 25 buttery round crackers crushed
  • 5 saltine crackers crushed
  • 1 pinch curry powder

Instructions
 

  • Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.

Notes

The overnight chill is crucial for flavor development; it allows the vibrant notes of onion, garlic, and jalapeno to meld beautifully with the mayonnaise and relish. For a sharper kick, consider adding a touch more fresh minced garlic or a splash of brine from the pickled jalapeños. To adjust texture, you can vary the fineness of the cracker crush – a slightly coarser crush offers more body. A hint of fresh dill or chives would also brighten the profile, especially if serving with delicate white fish. Always taste and adjust seasoning, particularly the curry powder, which can be potent.