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Quesadilla Sauce
Ingredients:	1/2 cup Mayonnaise - Use a high-quality brand like Hellmann’s (which is gluten-free) or a vegan mayo like Vegenaise if there's a severe dairy/egg sensitivity. 2 tbsp Pickled jalapeño juice (brine) - This provides the 'quesadilla' heat and acidity. 1 tbsp mustard: ensure it is a gluten-free brand. 1/2 tsp dried dill weed - This is essential for the flavor profile. 1/2 tsp smoked paprika - gives the orange color and a hint of smoky depth. 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp sugar - Just enough to cut the sharp vinegar of the brine.
Directions	In a small bowl, whisk all ingredients until completely smooth. Because you are using dried spices and dill, you must let this sit in the fridge for at least 1 hour. This allows the dill to soften and the paprika/cumin to fully hydrate into the sauce so it doesn't taste "dusty." If the sauce is too thick, add one more teaspoon of jalapeño juice. If the sauce is too thin, add another 1/4 teaspoon of onion powder. It acts as a natural thickener as it hydrates.