Smoked Jalapeno Aioli Recipes

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LICK-THE-SPOON CILANTRO JALAPENO AIOLI



Lick-the-Spoon Cilantro Jalapeno Aioli image

This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.

Provided by ATB

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 10

Number Of Ingredients 7

¾ cup olive oil mayonnaise
½ cup firmly packed fresh cilantro leaves
1 jalapeno, seeds and membrane removed, diced
1 ½ garlic cloves, halved
½ lime, juiced
¾ teaspoon ground cumin
¼ teaspoon salt, or to taste

Steps:

  • Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 1.1 g, Cholesterol 6.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 153.3 mg, Sugar 0.3 g

JALAPENO AIOLI



Jalapeno aioli image

This spicy jalapeno aioli sauce is easy enough for a quick dressing and a fabulous dip for the barbeque nights. Made with simple pantry staple ingredients.

Provided by Sujatha Muralidhar

Categories     condiment     Dips and sauces

Number Of Ingredients 5

1/2 cup mayonnaise
1 tbsp garlic (minced)
11/2 tbsp jalapeno (minced)
2 tbsp pickled jalapeno (minced)
1/2 tsp whole black pepper (crushed)

Steps:

  • In a small mixing bowl, add mayonnaise, minced jalapeno, pickled jalapeno, garlic, and black pepper.
  • Using a whisk, whip up gently until all the ingredients combined together.
  • Transfer to a serving bowl and enjoy.

Nutrition Facts : Calories 805 kcal, Carbohydrate 10 g, Protein 3 g, Fat 84 g, SaturatedFat 13 g, Cholesterol 47 mg, Sodium 1049 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

JALAPENO AIOLI



JALAPENO AIOLI image

Categories     Pepper

Number Of Ingredients 5

1 jalapeno pepper, roasted
1 egg yolk
1 1/2 cup evoo
1/2 lime, juiced
salt & pepper, to taste

Steps:

  • 1. roast the jalapeno by placing on fork and holding over flame, turning occasionally until the outside turns black-the skin will fall off when you run it under water 2. slice the pepper in half 3. put the jalapeno, yolk, lime juice in a food processor and little by little add the oil. It will take less than a minute for the mixture to emulsify.

CHIPOTLES (SMOKED JALAPENOS)



Chipotles (Smoked Jalapenos) image

Chipotles have become sort of a trendy thing right now, but we have been using them for years in all kinds of things. Since I grow all kinds of hot peppers, I figured I would just make my own chipotles. All it takes is a smoker of some sort, peppers and patience. The best kind of smoker for this is a cold smoker or a side smoker, to keep the peppers from cooking during the smoking process. I smoke both ripe and green japalenos and use them for different flavors. You can also do cowhorns or any fleshy hot pepper. Prep time does not include firing up the smoker. 4 hours smoking time is an estimate. Time will vary according to your smoker and how meaty and large your peppers are. It also takes longer for green, grassy flavored peppers than it does for fully ripe ones. 1/4 cup chips is just to start the process, you will need up to 2 pounds, possibly more.

Provided by Queen Dragon Mom

Categories     Mexican

Time 4h10m

Yield 1/2 pound

Number Of Ingredients 2

2 lbs red jalapenos or 2 lbs green jalapenos
1/4 cup pecan wood chips

Steps:

  • Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
  • Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
  • Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
  • When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
  • Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
  • I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
  • If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].

Nutrition Facts : Calories 544.8, Fat 11.3, SaturatedFat 1.1, Sodium 18.2, Carbohydrate 107.3, Fiber 50.9, Sugar 62.8, Protein 24.5

SMOKED JALAPENO AIOLI RECIPE



Smoked Jalapeno Aioli Recipe image

Provided by á-174942

Number Of Ingredients 6

1 cup mayonnaise
1 canned chipotle chile in adobo - (to 2)
1 garlic clove coarsely chopped
1/2 lemon juiced
1 tablespoon chopped flat-leaf parsley
1 pinch salt

Steps:

  • Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. This recipe yields 1 cup.

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