Follow these steps for perfect results
Jalapeno
roasted, peeled, seeded
Garlic
crushed
Salt
Mayonnaise
Roast jalapenos until the skin is blackened.
Place roasted jalapenos in a bag to steam and cool for 10 minutes.
Peel the skin from the cooled jalapenos under cold water and remove stems.
Split jalapenos and scrape out seeds and pith.
Crush garlic into a paste using a mortar or food processor.
Add the prepared jalapenos to the garlic and process until liquefied.
Incorporate mayonnaise and salt, mixing thoroughly.
Optional: add sugar to taste to enhance flavor.
Serve and enjoy on burgers, sandwiches, or as a dip.
Expert advice for the best results
Adjust the amount of jalapeno seeds for desired heat level.
For a smoother aioli, strain the mixture after blending.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a small bowl with a drizzle of olive oil.
Serve with grilled meats.
Use as a spread for sandwiches and burgers.
Serve as a dip with crudités.
Cuts through the richness.
Complements the spiciness.
Discover the story behind this recipe
Commonly used in Mexican cuisine.
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