Best 6 Cilantro Aioli Recipes

LICK-THE-SPOON CILANTRO JALAPENO AIOLI

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.

CILANTRO AIOLI

Steps:

• Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.

CILANTRO LIME AIOLI

Steps:

• Directions: 1. Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.

CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI

Steps:

• Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
• Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
• combine cornflakes, flour, salt, and black pepper in another shallow dish.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
• Dip fish in the milk mixture and dredge in cornflake mixture.
• add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
• serve fish with Aioli and lemon wedges.

MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS

Steps:

• Chiles Curtidos (Pickled Vegetables):.
• Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
• In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
• Pork:.
• Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
• To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
• Refried Black Beans:.
• Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
• Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
• In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
• Cilantro Aioli:.
• Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
• Sandwich Assembly:.
• Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.

MAI-KAI'S GRILLED GARLIC SHRIMP WITH CILANTRO AIOLI

Steps:

• Peel and devein the shrimp, leaving only the tail attached.
• Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
• In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
• Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
• For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
• Light coals on grill until ready to cook.
• Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
• Cook on each side 3-4 minutes or until pink.
• For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
• Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.