Total Time
20mins
Prep 10 mins
Cook 10 mins

This can be used as a spread or dip, or a topping for all types of burgers, fish, or chicken. Enjoy! Adapted from Food & Wine magazine.

Ingredients Nutrition

Directions

  1. Roast the pepper under the broiler, until charred all over, about 8 minutes. Move to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel and finely chop the pepper.
  2. In a small bowl, mix the roasted pepper with the mayonnaise, capers, parsley and lemon juice. Season with salt and pepper. Serve and enjoy.
  3. The aioli can be refrigerated for up to 3 days.

Reviews

(3)
Most Helpful

This was really good. After I had already prepared the peppers I discovered that my capers had gone bad, so I left them out and added a roasted garlic clove from another dish that I was making at the same time. I enjoyed dipping into this with some Trader Joe's Garlin Naan. Reviewed for ZWT 3

momaphet June 04, 2007

This sounds delicious. However the title is a misnomer - ai=garlic and oli=oil. The solution? Use garlic mayonnaise.

Daydream November 13, 2006

Delicious! I used this as a sandwich spread, but I think it would be really good on fish, too. I used light mayo, and the other yummy ingredients distracted me from the fact that I wasn't eating the full-fat type. This recipe is a repeater. Thanks!

Aunt Cookie September 27, 2006

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