Ingredients
| 2 | pounds spaghetti noodles |
| 1 | 12-ounce jar jalapeño slices |
| 1 | 32-ounce jar mayonnaise |
| corn chips |
Instructions
Break spaghetti into 2 to 3-inch pieces, boil and drain. Chop jalapeños with juice into small pieces. Stir together jalapeños, noodles and mayonnaise. Refrigerate overnight. Serve with corn chips for dipping.
