Ancho Aioli

Mild smoky tang…

If you’re seeking an aioli recipe that’s light on the heat but delivers on the smoke, opting for ancho peppers is he way to go. As they’re dried poblanos, the heat is very mild, but it’s the smoky, earthy flavor that’s the real star. Paired with tangy mayonnaise and lime juice adds a tropical flair to the spread. It’s terrific with grilled shrimp, crab cakes, or even just as a French fry dip. 

Ancho Aioli

4 from 4 votes
Cook Time 5 minutes
Total Time 5 minutes


  • 6 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon ancho pepper chopped
  • 1 tablespoon cilantro
  • 1 teaspoon garlic
  • 1 teaspoon cumin
  • Salt and pepper to taste


  • Using a food processor, pulse blend all ingredients (except for salt and pepper) until fully combined.
  • Salt and pepper the aioli to taste.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on August 17, 2019 to include new content.
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