Prep 5 mins
Cook 0 mins
Tasty condiment for sandwiches, but I think it makes a fantastic dip as well. Adapted from Chile Pepper magazine.
- Put all ingredients in a blender and blend until smooth.
- Transfer to a bowl or squeeze bottle, and refrigerate until needed.
This was very good. I made a single serving by cutting ingredients to approximates and also made some substitutions. I used a Goya Cilantro Base (in place of fresh cilantro (1/8 tsp), powderd chipoltle pepper (in place of adobo), cayenne pepper, black pepper and garlic powder in addion to the other ingredients. It was perfect for the Tuna Cake I made (instead of a crab cake).
Wonderful! Perfect topping for Black Bean Burgers. Our guests were loving this aioli so much that they started to dip taco chips in it!
I found the recipe as written a little to strong for our taste! (I know....wimps!!!) I added 1/2 cup more of mayonnaise and added about 1-1/2 tsp of Truffle Oil. Now, that was yummy. Served it as a dip for french fries!