1 cup mayonnaise
4 tsp salsa negra (can substitute a few tsp of pureed canned chipotle chiles in adobo sauce)
1 clove garlic peeled and minced
juice of 1 lime
Mix mayonnaise, salsa negra, garlic and lime juice together in a bowl.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Use as a dip for shrimp, lobster, or crab claws.
Can be stored covered in the refrigerator for up to one week