Chipotle Aioli

"Tasty condiment for sandwiches, but I think it makes a fantastic dip as well. Adapted from Chile Pepper magazine."
 
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photo by Susie D photo by Susie D
photo by Susie D
photo by GaylaJ photo by GaylaJ
Ready In:
5mins
Ingredients:
7
Yields:
1/2 cup
Serves:
8
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ingredients

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directions

  • Put all ingredients in a blender and blend until smooth.
  • Transfer to a bowl or squeeze bottle, and refrigerate until needed.

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Reviews

  1. Nice aioli. Added a little more heat. It made my shrimp tacos outstanding.
     
  2. Very easy and very good. Ground cumin can overpower a recipe so I regularly use cumin seeds and ground it with a mortar and pestle. Takes another 30 seconds, but adds to the recipe. I also seeded my chipotle before putting it in the blender.
     
  3. 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).
     
  4. Wonderful! Perfect topping for Black Bean Burgers. Our guests were loving this aioli so much that they started to dip taco chips in it!
     
  5. 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!
     
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