Ancho Aioli

A creamy mayonnaise-based aioli with rehydrated ancho chili, lime, cilantro, garlic and cumin. Mild and earthy, for grilled shrimp, crab cakes and fries.

Course Condiment

Keyword Ancho Pepper

Prep Time 10

Soaking 20

Total Time 30

Servings tablespoons

Calories 63kcal

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.

Notes

Short on time? Use 1 to 2 teaspoons of ground ancho chili powder in place of the rehydrated ancho, and skip the soak.

Anchos are mild, 1,000 to 1,500 SHU. For more heat, add a pinch of cayenne or a little minced chipotle in adobo.

Store the aioli in a sealed container in the fridge and use it within 3 to 4 days.

Nutrition