Roasted Red Pepper and Chipotle Chile Aioli

Roasted Red Pepper and Chipotle Chile Aioli

This creamy spread comes together in moments, once the peppers are roasted.  It adds lots of flavors to burritos, grilled fish, sandwiches and crab cakes.  Also delicious as a dip for fresh vegetables such as jicama.

 

3-4 cloves Garlic

Olive Oil

1 Red Bell Pepper, roasted, stemmed and seeded

1 C. Mayonnaise

1 tsp. Chipotle Puree

Juice of ½ Lemon

½ tsp. Salt

 

Preheat oven to 350.  Place garlic on piece of foil.  Drizzle with olive oil.  Roast in oven 30 minutes, until soft.  Remove and cool; mash with a fork.  Combine garlic with remaining ingredients in a blender or food processor and blend until smooth and creamy.  Refrigerate in air tight container for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

Yield:

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