fiji chefmom Recipe — Spicy Garlic Aioli

This is a spicy, kicked up aioli that is great with seafood, or with crudites. I served it with deep fried baby octopus, and when they were gone, my guests cleaned out the serving bowl with the lime wedge used for garnish! Serve with a light drizzle of olive oil on top.

Ingredients

• 2 chile peppers
• 1 cup mayonnaise
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Cooking Directions

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. Cut chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
4. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Mince peppers.
5. Mix mayonnaise, garlic, parsley, salt, and black pepper together in a bowl with roasted peppers. Refrigerate until flavors have blended, 8 hours to overnight.

Nutrition Facts

• calories204.7
• carbohydrateContent2.5 g
• cholesterolContent10.4 mg
• fatContent21.9 g
• fiberContent0.3 g
• proteinContent0.6 g
• saturatedFatContent3.3 g
• sodiumContent302.9 mg
• sugarContent0.9 g