Best 8 Chipotle Aïoli Recipes

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Chipotle aïoli is a creamy, spicy sauce made from mayonnaise, chipotle peppers, and various herbs and spices. It is a versatile condiment that can be used to add a smoky, flavorful kick to a variety of dishes, from tacos and burritos to grilled meats and vegetables. With its rich, complex flavor, chipotle aïoli is sure to elevate your culinary creations. Don't miss out on this opportunity to discover the perfect recipe for this delectable sauce.

Here are our top 8 tried and tested recipes!

CHIPOTLE AIOLI (SPICY)



Chipotle Aioli (Spicy) image

Great on chicken or tuna sandwiches, or as a dip.

Provided by David Miller Lowe

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 6

Number Of Ingredients 5

½ cup mayonnaise
3 tablespoons lime juice
1 ½ tablespoons chipotle peppers in adobo sauce, minced
1 large clove garlic, minced
⅛ teaspoon salt

Steps:

  • Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 1.8 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 170.4 mg, Sugar 0.3 g

FISH TACOS WITH CHIPOTLE AIOLI



Fish Tacos with Chipotle Aioli image

I came up with this recipe after having fish tacos at a seafood restaurant. Instead of frying the fish, I grill it and add a couple of fresh items to give this light healthy meal new flair. -Anthony Dolby, Howland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 22

1 can (15 ounces) black beans, rinsed and drained
1/2 cup sliced red onion
1 tablespoon balsamic vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
AIOLI:
1 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon ground chipotle pepper
1/2 teaspoon ground cumin
1/4 teaspoon Louisiana-style hot sauce
TACOS:
1-1/2 pounds mahi mahi
1 tablespoon canola oil
1 envelope taco seasoning
8 flour tortillas (8 inches)
2 cups coleslaw mix
1 cup shredded Mexican cheese blend
2 jalapeno peppers, seeded and sliced
Lime slices

Steps:

  • In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly., Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm., Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally. , To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.

Nutrition Facts :

BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA



Baja Fish Tacos with Chipotle Aioli Rojo Salsa image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 30

3 cups finely sliced green cabbage
1 cup finely sliced red cabbage
Kosher salt
2 tablespoons torn fresh cilantro leaves
1 lime
3/4 cup mayonnaise
1 tablespoon pureed chipotle in adobo
1 teaspoon dark agave syrup
1 pound boneless, skinless halibut fillets
1/4 cup cornstarch
1 teaspoon chili powder
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 cups lager beer, chilled
2 quarts canola oil
Twelve 5-inch fresh corn tortillas
1/4 cup grated Parmesan
1 cup Rojo Salsa, recipe follows
Fresh Tortilla Chips, recipe follows
2 dried ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
4 quartered Roma tomatoes, stemmed
3 cloves garlic, peeled
1 jalapeno, seeded and stemmed
1 medium sweet onion, sliced
Kosher salt
Kosher salt
Canola oil, for frying
24 thick, good-quality corn tortillas

Steps:

  • For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
  • For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
  • For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
  • Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
  • Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
  • To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
  • To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
  • Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
  • Preheat the broiler.
  • Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
  • Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
  • Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
  • Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

CHIPOTLE AïOLI



Chipotle Aïoli image

An easy Chipotle Aïoli recipe

Categories     Condiment/Spread     Sauce     Freeze/Chill     No-Cook     Vegetarian     Mayonnaise     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1 cup mayonnaise
2 tablespoons finely chopped chives
2 minced garlic cloves
2 teaspoons fresh lime juice
1 teaspoon chipotle chile powder or chipotle hot sauce
Salt and pepper
N/A pepper

Steps:

  • Whisk mayonnaise with chives, garlic, lime juice, and chipotle chile powder or chipotle hot sauce to taste. Season with salt and pepper; chill until ready to serve.

FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI



Fried Potatoes with Tomato-Chipotle Sauce and Aïoli image

Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.

Provided by Nick Curtola

Categories     Bon Appétit     Potato     Mayonnaise     Side     Fry     Chile Pepper     Cumin     Coriander     Tomato     Garlic     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 22

For the sauce:
1/4 teaspoon fennel seeds
2 tablespoons olive oil
1/2 medium onion, finely chopped
Kosher salt
2 chipotle chiles
1 large pasilla, New Mexico, or guajillo chile, seeds removed
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1 (28-ounce) can whole peeled tomatoes
For the potatoes and assembly:
1 1/2 pounds russet potatoes, scrubbed, cut into 1-inch pieces
Kosher salt
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon red wine vinegar
3/4 cup grapeseed oil
Vegetable oil (for frying; about 8 cups)
3/4 teaspoon paprika
1/4 teaspoon ground cumin
Special Equipment
A spice mill or mortar and pestle; a deep-fry thermometer

Steps:

  • Make the sauce:
  • Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
  • Make the potatoes and assemble:
  • While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
  • Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
  • Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
  • Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
  • Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
  • Do Ahead
  • Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
  • Potatoes can be blanched 1 day ahead. Let cool; cover and chill.

SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI



Skirt Steak with Mushrooms and Chipotle Aïoli image

Categories     Salad     Beef     Garlic     Leafy Green     Mushroom     Onion     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 23

For aioli
1 cup mayonnaise
1/4 cup coarse-grained Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon minced canned chipotle chilies
For steak
1/2 cup dark beer
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce (such as Tabasco)
2 pounds skirt steak, trimmed of fat
For salad
2 red onions, thinly sliced into rounds
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
3 tablespoons butter
1 large shallot, sliced
3/4 pound assorted mushrooms (such as crimini and oyster), sliced
1/4 cup Sherry wine vinegar
1/4 cup olive oil
10 ounces mixed baby lettuces

Steps:

  • Make aioli:
  • Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make steak:
  • Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
  • Make salad:
  • Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
  • Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
  • Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
  • Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.

FRIED FISH TACO WITH CHIPOTLE AIOLI SAUCE



Fried Fish Taco with Chipotle Aioli Sauce image

Not only was this my first attempt at making a fish taco but also my first time eating one. Not sure I will ever want another traditional beef taco ever again. I watched a food show where they were showing some restaurants best dishes. Fish Tacos caught my attention. While they didn't give you the ingredients I got a pretty...

Provided by Diane Atherton

Categories     Sandwiches

Time 25m

Number Of Ingredients 24

CHIPOTLE AIOLI SAUCE
1/2 c mayonnaise
1 o2 chipotle peppers in adobo sauce
pinch pepper
FISH
2 haddock filets
1/2 c all purpose flour
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt and pepper
buttermilk
1 c panko bread crumbs
all purpose seasoning
salt
cooking oil
flour tortillas
SLAW
1/4 small cabbage, shredded
1/2 large carrot, finely shredded
1 heaping tablespoon mayonnaise
juice of 1/2 of a lime
pepper
TOPPING
diced tomatoes

Steps:

  • 1. CHIPOTLE AIOLI SAUCE: Combine together in mini blender or use hand blender; set aside.
  • 2. FISH: Combine flour, chili powder, cayenne pepper, and salt and pepper in a pan. Pour buttermilk in another pan. Combine panko, all-purpose seasoning and salt in another pan. Deep fry at 375 until browned nicely.
  • 3. SLAW: Combine cabbage, carrots and onion. Mix mayo, lime juice and pepper together. Add mayo mixture to cabbage mixture. Be careful and don't add too much, you don't want it runny but just enough to slightly moisten the slaw.
  • 4. TACO: Spread Aioli sauce on warmed tortillas, top with fried fish (can break into pieces), cover with slaw and top with diced tomatoes; salt and pepper if desired.

SUNNYSIDE BURGER WITH CHIPOTLE AIOLI



Sunnyside Burger with Chipotle Aioli image

The combination of the egg and the aioli makes this burger special. Grab a few napkins, it can get deliciously messy!When assembling the burger I recommend you spread the aioli on the bottom bun so the top bun is available for the egg.

Provided by Chef V

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 4

Number Of Ingredients 17

½ cup mayonnaise
1 large garlic clove, minced
1 teaspoon chipotle chile powder
1 pinch salt
1 pound ground beef
5 eggs, divided
¼ cup Italian seasoned bread crumbs
2 garlic cloves, minced
1 teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon salt
4 slices sharp Cheddar cheese
cooking spray
4 hamburger buns, split
4 lettuce leaves
4 slices red onion, separated into rings
4 tomato slices

Steps:

  • Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
  • Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
  • Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
  • Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

Nutrition Facts : Calories 775.7 calories, Carbohydrate 32.1 g, Cholesterol 343.7 mg, Fat 54 g, Fiber 2.5 g, Protein 39.7 g, SaturatedFat 17.2 g, Sodium 1045.5 mg, Sugar 2.8 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the aoli will taste. This is especially important for the garlic, lemon juice, and herbs.
  • Use a good quality olive oil: The olive oil is one of the main ingredients in aoli, so it's important to use a good quality oil. Look for an extra virgin olive oil that is flavorful and has a fruity aroma.
  • Don't over-process the aoli: Aioli should be smooth and creamy, but not too thick or fluffy. If you over-process it, it will become too thick and lose its flavor.
  • Season the aoli to taste: Aioli should be well-seasoned, but not too salty or too sour. Start with a small amount of salt and lemon juice, and then add more to taste.
  • Use aoli as a dip, spread, or sauce: Aioli is a versatile condiment that can be used in a variety of ways. It's great as a dip for vegetables, as a spread for sandwiches, or as a sauce for grilled meats or fish.

Conclusion:

Aioli is a delicious and easy-to-make condiment that can be used in a variety of ways. With its creamy texture and flavorful ingredients, aoli is sure to be a hit at your next party or gathering. So next time you're looking for a delicious and versatile condiment, give aoli a try!

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