I love tartar sauce, and I love it with lots of dill in it and lots of zest or peppiness. Some call that "piquant". Call it whatever you want, just put it on my plate!
1 1/4 Cup mayonnaise
1 dill pickle chopped very finely* plus 2 tsp pickle juice
3-5 slices of (in the jar) Nacho Jalapeno slices, chopped very finely* (such as LaVictoria brand) plus 2 tsp jalapeno juice
About 2 Tbps onion, chopped finely*
2 tsp lemon juice
1 tsp dill weed
1/4 tsp celery seed
1/4 tsp salt
1 tsp white sugar
*I use a Pampered Chef chopper to get the pieces of pickle, onion and jalapeno into fine pieces. I love that chopper!
In a small-ish mixing bowl, add your mayo and all other ingredients as they are chopped and ready. Mix well, cover and place in fridge for as long as possible, although it will be ready to eat right away. If you can, let it sit in the fridge for several hours or even overnight before eating. The flavors will have a great chance to blend nicely.
For those of you that don't like onion, you can leave it out, although you'll be missing out on a great taste once the flavors have all had a chance to blend.
This will keep in an airtight container in the fridge for up to a couple months.
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