Jalapeno-lime Aioli
Ready In: 20 mins
Yields: 1 1/2 cups
Ingredients
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 1 cup canola oil
- 1 lime, zest of
- 2 tablespoons fresh lime juice
- 2 jalapeno peppers or 2 habanero peppers or 2 other chili peppers, seeds and ribs removed,and minced
Directions
- Place the garlic and salt in the bowl of a food processor.
- Process until pureed.
- Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.
- With the machine running, very slowly add the canola oil,.
- a few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken.
- Once the oil is added and the aioli has formed,.
- quickly pulse in the lime zest and the lime juice.
- Transfer to a bowl and stir in the peppers.
- The aioli may be refrigerated in an airtight container for up to 1 day.
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