Jalapeno Aioli Recipe

Spice up your culinary game with my fiery jalapeño aioli, where creamy meets spicy in the most deliciously unexpected way; it’s perfect for those moments when basic just won’t cut it.

I love to create wonderful, bold flavors. My jalapeño aioli is a zesty blend that complements so many dishes.

The aioli uses finely chopped jalapeño peppers, which pack a spicy punch. When combined with the creamy mayonnaise base, the peppers add a real kick!

A squeeze of lime juice brightens the aioli and adds a refreshing tang. A pinch of cayenne (optional, of course) takes the aioli to a whole new level of spicy.

Use the aioli in sandwiches, as a dip, or on grilled meats.

Ingredients

• Mayonnaise: Creamy richness; provides fat and smooth texture.
• Jalapeño Peppers: Adds spicy kick; contains vitamin C and capsaicin.
• Garlic: Pungent flavor; known for its antioxidant and anti-inflammatory properties.
• Lime Juice: Fresh citrus tang; rich in vitamin C and natural acidity.
• Cayenne Pepper: Intensifies heat; boosts metabolism with capsaicin.

Ingredient Quantities

• 1 cup mayonnaise
• 2 jalapeño peppers, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• Salt, to taste
• 1/4 teaspoon cayenne pepper (optional for extra heat)

How to Make this

1. In a mixing bowl of medium size, combine 1 cup of mayonnaise with the jalapeño peppers that have been finely chopped.

2. Toss in the minced garlic and stir well to combine.

3. Add the tablespoon of fresh lime juice and mix thoroughly to incorporate all the flavors.

4. To taste, add salt, beginning with a small pinch, and adjust as necessary.

5. If you wish, you may add 1/4 teaspoon of cayenne pepper to the mix for an extra kick of heat. Ensure it is thoroughly integrated.

6. Sample the aioli and fine-tune the flavors; if anything seems out of whack, fix it with supplemental lime juice, salt, or cayenne pepper.

7. Wrap the bowl with plastic wrap or a lid and chill the jalapeño aioli for at least 30 minutes to allow the flavors to meld.

8. Before serving, stir the aioli to ensure that the ingredients are evenly distributed.

9. To serve, use the jalapeño aioli as a dipping sauce, spread for sandwiches, or alongside meats and vegetables off the grill.

10. Refrigerate any unused aioli in a sealed container, and it should last for about a week.

Equipment Needed

1. Medium mixing bowl
2. Knife
3. Cutting board
4. Garlic press or grater (for mincing garlic)
5. Measuring cups
6. Measuring spoons
7. Mixing spoon or spatula
8. Plastic wrap or a bowl lid
9. Refrigerator
10. Airtight container for storage

FAQ

• Q: Can I use Greek yogurt instead of mayonnaise?A: You can use Greek yogurt in place of mayonnaise to make a lighter alternative. Slightly different in flavor and texture (but still delicious!), a yogurt-based spread is a healthier option.
• Q: How long can I store the Jalapeño Aioli?A: Keep the aioli in a sealed container in the fridge, where it will last for up to a week.
• Q: Can I make the aioli without the cayenne pepper?A: Yes, you can omit the cayenne pepper if you prefer less heat. It is optional.
• Q: What is the best way to control the heat of the aioli?A: Thoroughly seed the jalapeños and adjust the amount depending on your heat preference. For extra heat, keep some of the seeds or add more cayenne pepper.
• Q: Can I use bottled lime juice instead of fresh?A: For the best flavor, use freshly squeezed lime juice, but if necessary, bottled lime juice can be substituted.
• Q: Is there a way to make this vegan?A: Yes, for a vegan recipe, use an alternative to mayonnaise made from plants.

Jalapeno Aioli Recipe Substitutions and Variations

1 cup Greek yogurt or sour cream instead of the mayonnaise
2 to 3 serrano peppers in place of jalapeño peppers
For the fresh garlic, use 1 teaspoon of garlic powder.
1 tablespoon lime juice for the lemon juice
1/4 teaspoon smoked paprika in place of the cayenne pepper

Pro Tips

1. Roast the Jalapeños: For a smoky flavor, try roasting the jalapeño peppers before chopping them. Simply place them under a broiler or on a grill until the skins are blistered, then peel and chop. This will add depth to your aioli.