Roasted Jalapeño Aioli
Roasted Jalapeño Aioli is a creamy and smoky condiment that adds the perfect kick to any dish. With roasted jalapeños blended into a mayonnaise base, this aioli is ideal as a dip, sandwich spread, or topping for grilled meats. It’s simple to make and customizable based on your spice preferences.
Equipment
- 1 Baking sheet or oven-safe pan
- 1 Mixing bowl
- 1 Knife for chopping
- 1 spoon or spatula for mixing
- 1 Plastic wrap or lid (for covering the jalapeños)
Ingredients
- 4 Jalapeños fresh
- 1 cup Mayonnaise
- 2 tbsp Lemon juice freshly squeezed
- 1 tbsp Olive oil
- 1-2 Garlic cloves minced
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to broil on high. Position a rack near the top for optimal roasting.
- Roast the Jalapeños: Place the jalapeños on a baking sheet and broil for about 6-8 minutes, turning every 2 minutes, until the skin is charred on all sides.
- Steam and Peel: After roasting, remove the jalapeños and place them in a covered bowl for a few minutes to steam. Once cooled, peel off the skin and remove the seeds if you prefer a milder aioli.
- Prepare the Aioli Base: In a medium bowl, combine 1 cup of mayonnaise with 1 tablespoon of olive oil. Mix until smooth.
- Add Flavorings: Stir in the minced garlic, roasted jalapeños, and freshly squeezed lemon juice. Mix well.
- Season: Add salt and pepper to taste. Stir everything together until well combined.
Notes
- Adjust the Heat: For a spicier aioli, leave some seeds in the jalapeños or add extra peppers. For a milder version, remove all the seeds.
- Rest Time: Allowing the aioli to rest in the fridge for at least 30 minutes enhances the flavors.
- Storage: Store leftover aioli in an airtight container in the fridge for up to 5 days.