Spicy Avocado Aioli
This Spicy Avocado Aioli combines the creamy texture of ripe avocado with a zesty kick from hot sauce, creating a smooth, flavorful sauce that works as a dip, topping, or spread. It's quick to make, customizable to your preferred spice level, and perfect for pairing with a wide range of dishes. Whether you use it for fries, tacos, burgers, or as a dip for veggies, this aioli adds a fresh and creamy twist to every bite.
Equipment
- Blender or Food Processor – 1 (to blend the aioli smoothly)
- Measuring spoons – 1 set (for measuring ingredients like salt, pepper, and hot sauce)
- Knife – 1 (for chopping garlic)
- Spoon – 1 (to scoop out avocado)
Ingredients
- 1 ripe avocado – peeled and pitted
- 2 garlic cloves – peeled
- ½ cup mayonnaise – or Greek yogurt for a lighter version
- 1 tablespoon Sriracha or other hot sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon or lime juice
- Salt – to taste
- Black pepper – to taste
- Optional: 1 tablespoon chopped cilantro or a pinch of smoked paprika for extra flavor
Instructions
Prepare the Ingredients:
- Cut the avocado in half, remove the pit, and scoop the flesh into your blender or food processor. Peel and roughly chop the garlic cloves.
Blend the Aioli:
- Add the garlic, mayonnaise, Sriracha (or your preferred hot sauce), olive oil, and lemon/lime juice into the blender with the avocado.
Season:
- Sprinkle in a pinch of salt and freshly cracked black pepper to taste. You can also add optional seasonings like chopped cilantro or smoked paprika at this stage if desired.
Blend Until Smooth:
- Blend everything together until the mixture is smooth and creamy. Scrape down the sides of the blender if needed to ensure all ingredients are fully incorporated.
Taste and Adjust:
- Taste the aioli and adjust the seasoning if needed. If you prefer it spicier, add more hot sauce. If it's too thick, add a little water or olive oil to adjust the texture.
Serve:
- Serve immediately or store in the fridge. Enjoy as a dip, spread, or sauce on burgers, fries, tacos, and more!
Notes
- Storage: Store leftover aioli in an airtight container in the fridge for up to 2–3 days. To prevent browning, place plastic wrap directly on the surface of the aioli before sealing the container.
- Freezing: If you make a large batch, you can freeze the aioli for up to one month. Store in ice cube trays or small containers and thaw in the fridge before using.
- Substitutions: You can replace mayo with Greek yogurt for a tangy and lighter version, or use vegan mayo to make it dairy-free. Adjust the hot sauce to suit your preferred spice level.