If you’re seeking an aioli recipe that’s light on the heat but big on flavor, opting for ancho peppers is the way to go. As they’re dried poblanos, the heat is very mild, but it’s the rich, earthy flavor that’s the real star. Pairing it 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.
🌶️ Quick recipe snapshot
| Flavor profile | Creamy and tangy, with the ancho’s earthy, raisin-like sweetness, lime, garlic and a little cumin. |
| Primary heat source | One tablespoon of rehydrated ancho. 1,000 to 1,500 SHU. |
| Heat level | Very mild, with barely any burn. |
| Texture | Smooth and creamy, with tiny flecks of ancho and cilantro. |
| Best uses | Grilled shrimp, crab cakes, fish tacos, burgers and fries. |
| Customization ideas | Ancho powder to save time, chipotle for smoke and heat, more lime, or Greek yogurt for a lighter dip. |
| Before you start | About 30 minutes, most of it soaking the ancho. A mini food processor helps. |
Flavor notes
Anchos run 1,000 to 1,500 Scoville heat units, so the heat here is gentle, and what they mostly bring is flavor: a rich, earthy sweetness with notes of raisin and coffee.
Anchos aren’t smoked, though. If you want real smoke in this aioli, that is the job of a chipotle, which is a dried, smoked jalapeño, and a little minced chipotle (or chipotle in adobo) gives you smoke and a bit more heat. If you use the adobo option, that will also come with some additional flavors.
The soak matters. A dried ancho is leathery straight from the bag, and if you chop it dry it stays chewy in the aioli, so give it twenty to thirty minutes in hot water until it is soft enough to blend smooth.
If you’re in a hurry, ground ancho chili powder works too. Start with a teaspoon, taste, and add another if you want more ancho flavor. But check the label, since some chili powders are blends with cumin, garlic and oregano, and you want pure ground ancho here.
And taste before you add salt, since mayonnaise is already seasoned and a small pinch is often all this needs.
Adaptation ideas
Most of these change the heat, the smoke or the richness.
- Want it smoky? Stir in a teaspoon of minced chipotle or chipotle in adobo.
- Want more heat? Add a pinch of cayenne along with the cumin.
- Want it lighter? Use half plain Greek yogurt and half mayonnaise.
- Want it brighter? Add a little grated lime zest along with the juice.
- Want it more garlicky? Double the raw garlic for more bite, or use a couple of cloves of roasted garlic for a sweeter, mellower aioli.
Serving ideas
It’s mild enough for the whole table, so put it out with just about anything.
- With seafood. Grilled shrimp, crab cakes or fish tacos.
- With fries. French fries, sweet potato fries or roasted potato wedges.
- On sandwiches. Spread on burgers, turkey sandwiches or a BLT.
- With vegetables. Grilled corn, roasted cauliflower or a plate of raw vegetables for dipping.
Storage notes
Keep the aioli in a sealed container in the fridge and use it within three to four days. Give it a stir before serving, since the lime juice can loosen it a little as it stands.
It does not freeze well. Mayonnaise-based sauces tend to separate once thawed, so you are better off making it in small batches when you need it.
Like this recipe? You’ll love these too:
- Red Pepper Aioli: Sweet and tangy, with only a hint of heat.
- Harissa Aioli: Big chili flavor and warm spices from harissa paste.
- Ancho BBQ Sauce: A mild, smooth barbecue sauce built on rehydrated anchos.
50 quick, bold sauces and salsas: classic salsas and fun twists, BBQ sauces with a kick, and dippers with bang. Simple to make, big on flavor.
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Ancho Aioli
Ingredients
- 6 tablespoons mayonnaise
- 2 tablespoons lime juice fresh
- 1 tablespoon ancho pepper rehydrated and finely chopped (about half a dried ancho)
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon garlic minced (about 1 clove)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Pull the stem off a dried ancho and shake out the seeds. Soak half of it in hot water for 20 to 30 minutes, until soft and pliable. Drain, pat dry and finely chop 1 tablespoon.
- Add the mayonnaise, lime juice, chopped ancho, cilantro, garlic and cumin to a mini food processor and blend until smooth. (No mini processor? Mince the ancho, cilantro and garlic very finely and whisk everything together in a bowl.)
- Season with salt and pepper. If you have time, cover and chill for 30 minutes before serving.
