Red Pepper Aioli Recipes

RED PEPPER AIOLI SAUCE

Steps:

• Using a food processor, pulse garlic clove first.
• Add (in this order) roasted red peppers, olive oil, Tabasco, mayonnaise and pepper, pulsing each time an ingredient is added until mixed well.
• Serve immediately or refrigerate in an airtight container.

RED PEPPER AIOLI

Steps:

• Drain the roasted red peppers, then chop them into 1/2 inch pieces.
• Place the chopped peppers, garlic, and crushed red pepper in a food processor, then process until the ingredients are fully pureed.
• Add mayonnaise and pulse blend until fully blended, or place mayonnaise in a bowl and fold the pepper mix into the mayonnaise to create a layered effect for presentation.
• Add salt and pepper to taste.
• Serve immediately, or for best flavor chill the aioli for at least 1 hour to allow the flavors to meld.

GARLIC TOASTS WITH RED PEPPER AIOLI

Steps:

• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

ROASTED RED PEPPER AIOLI (RECIPE)

Steps:

• Preheat the oven to 450˚F, and line a baking sheet with foil or parchment paper. Place the red peppers on the prepared baking sheet and roast for 20 minutes, or until blackened and soft. Turn the peppers every 5 minutes. Wrap the roasted peppers in the foil for 5 minutes. Peel, remove the stems, and seeds.
• Throw the yolks, mustard, lemon juice, roasted peppers, and sun-dried tomatoes into the bowl of a food processor fitted with a metal blade. Pulse a few times to purée.
• Drizzle the oil into the sauce while whirling the blender like crazy. The sauce should be thick and smooth, similar to mayonnaise.
• Whisk in a pinch of salt if needed.

PORTOBELLO TACOS WITH ROASTED RED PEPPER AIOLI

Steps:

• In a food processor or blender, add the peppers and garlic.
• Pulse until the peppers are in small pieces. Add the mayonnaise, hot sauce, and lime and blend until smooth. Taste and season with salt and pepper as needed.
• Blend all the spices together and store in an airtight jar or container. {Recipe makes more spices than needed for this recipe.}
• Preheat a large skillet over medium heat. Add the oil and onions and cook until soft and translucent - about 5-10 minutes.
• Add the sliced mushrooms and cook for another 5 minutes or until the mushrooms are softened but not mushy.
• Add the taco seasoning at the last few minutes of cooking and stir to coat mushrooms evenly.

RED PEPPER AIOLI

Steps:

• Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)

RED PEPPER AIOLI

Steps:

• Mince garlic and cut peppers into pieces a food processor can handle.
• Process garlic, peppers, mayo, and olive oil.
• Salt and pepper to taste.
• You can either use roasted peppers in a jar or make them yourself. I make them myself. I roast in a 450 degree oven for about 30 minutes. After they have cooled, I remove the skin. Sometimes the skin comes off easily if you put them in a ziploc bag after they have cooled a little.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.