A basic aioli is a go-to in the kitchen, perfect as a spread for sandwiches, as a dip for crudités and fries, or even as a sauce for meals. It’s a staple – a quick-to-make essential, though also a little boring when eaten straight. But when you bold up the basic aioli with a healthy dose of habanero peppers, it takes on serious new life. This is big spiciness with a slightly sweet undertone that works perfectly with the creaminess of aioli and the pungency of garlic.
A note of caution: Habanero is not a chili to take lightly. Wear gloves while handling the peppers, especially while removing the seeds, as the oils in the chili can cause significant chili burn. If you do experience chili burn, remember milk is your best friend.
Habanero Aioli
Ingredients
- 2 habanero peppers seeded and minced fine
- 2 cloves garlic chopped to a rough paste
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
- 1/2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
Instructions
- Place the egg yolk, lemon juice, and Dijon mustard in a food processor and blend until it’s in paste form.
- While still blending, slowly pour in the olive oil, followed by the vegetable oil. Pour in the oils slowly, as a thin stream, to help keep the oil and ingredients from separating. Stop the processor once combined.
- Add in the habanero peppers, garlic paste, and salt. Pulse blend to fully combine the ingredients.
- Place the aioli in a bowl or jar, cover, and refrigerate for a minimum of 2 hours to allow the flavors to meld.
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Hi! I want to make this later today, but am confused by the third step —
There was no mention of garlic paste — was this a typo? Can I just throw in the 2 garlic cloves and process?
Thanks!