Best 4 Jalapeno Aioli Recipes
Are you seeking a dip that can ignite your taste buds and add a kick to your culinary creations? Jalapeno Aioli is the perfect choice for those who savor the combination of spicy and creamy flavors. This versatile sauce originates from the Basque region of Spain, where it is traditionally served with fried calamari or patatas bravas. However, its popularity has spread far and wide, finding its place in various cuisines worldwide. Whether you're hosting a party, preparing a special meal, or simply looking for a flavor-packed condiment to elevate your everyday dishes, Jalapeno Aioli is an ideal choice. Its zesty and creamy texture will leave you craving more. So, let's delve into the world of Jalapeno Aioli and discover how to create this delectable sauce in the comfort of your own kitchen.
Let's cook with our recipes!
LICK-THE-SPOON CILANTRO JALAPENO AIOLI
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
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
COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
Provided by Jane Black
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the aioli: Heat a small sauté pan over high heat. Add the butter and olive oil to the pan and immediately add the jalapeños and 4 of the garlic cloves. Cook for about 3 to 5 minutes or until the jalapeños are nicely charred. Let cool to room temperature. Transfer to a food processor and add the remaining garlic clove, lemon juice and mayonnaise. Pulse until combined. (Don't worry if it isn't smooth.) Scrape down the sides of the food processor bowl, add the mint and season with salt and pepper. Pulse until well combined and chill. You can use it right away, but it will get better after a few hours.
- Prepare the catfish: In a shallow casserole dish, mix the flour, cornmeal, smoked paprika, onion powder, salt and pepper. Pour the buttermilk into a separate casserole dish.
- Pat catfish fillets dry, and using a very sharp chef's knife, slice them horizontally into 2 thinner fillets, about 1/2-inch thick.
- Pour the oil into a 12- to 14-inch skillet, preferably cast iron, and heat over medium heat until the oil is hot but not smoking. While it is heating, dip the catfish into the buttermilk, then lift out and shake off the excess liquid. Transfer the catfish sheets onto the dredge and press firmly on both sides.
- To test the oil, add a small piece of fish to the pan; if it bubbles immediately, the oil is ready. After dredging each fillet, add it to the pan, cooking as many as will comfortable fit into the pan at one time. Cook for about 4 minutes until the edges are golden brown, then flip and cook for another 2 minutes or until cooked through. Immediately transfer to a paper towel lined plate. Repeat with remaining catfish.
- Transfer 2 catfish pieces to each plate and top each piece with the jalapeño-mint aioli. Serve immediately with lemon on the side.
JALAPENO AIOLI
Categories Pepper
Number Of Ingredients 5
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.
SMOKED JALAPENO AIOLI RECIPE
Provided by á-174942
Number Of Ingredients 6
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.
Tips:
- To make the best aioli, use fresh ingredients. Fresh garlic and lemon juice will give your aioli the best flavor.
- Don't over-process the aioli. Over-processing will make the aioli too thick and fluffy. You want it to be smooth and creamy, but still have a little bit of texture.
- If you're using a blender to make the aioli, be sure to use the lowest speed setting. This will help prevent the aioli from becoming too thick and fluffy.
- If you're making the aioli by hand, be sure to whisk the ingredients constantly. This will help prevent the oil from separating from the other ingredients.
- Taste the aioli as you go and adjust the seasonings to your liking.
- Aioli can be made ahead of time and stored in the refrigerator for up to 3 days.
- Aioli is a versatile condiment that can be used on a variety of dishes, such as grilled chicken, fish, vegetables, and sandwiches.
Conclusion:
Aioli is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to add flavor to your food, give aioli a try.
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