Spicy Tartar Sauce

• 1/2 cup chopped dill pickles
• 1 teaspoon finely chopped shallots
• 1 teaspoon chopped pickled hot peppers
• 1 teaspoon chopped parsley
• 1 cup unseasoned mayonnaise, homemade if possible
• Cider vinegar to taste
• Salt to taste
• Cayenne pepper to taste

1. Add pickles, shallots, hot peppers and parsley to mayonnaise.
2. Let stand at least an hour.
3. The vegetables will season the mixture.
4. Adjust seasoning with vinegar, salt and cayenne.

dill pickles, shallots, peppers, parsley, mayonnaise, vinegar, salt, cayenne pepper

Taken from cooking.nytimes.com/recipes/2244 (may not work)