Mince the pickled jalapeños until no piece is larger than a pepper seed.

Whisk the mayonnaise and jalapeño brine until smooth.

Add the jalapeños, cumin, paprika, garlic powder, onion powder and salt.

Whisk for 30 seconds until the color is even.

Cover and refrigerate for at least 1 hour so the spices hydrate.

Use within 7 days and keep below 40°F.