Best 8 Red Pepper Aioli Recipes

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Embark on a culinary journey into the realm of flavors as we take you through the tantalizing world of red pepper aioli. This vibrant condiment, bursting with fiery heat and smoky sweetness, has the power to transform ordinary dishes into extraordinary culinary experiences. Whether you are a seasoned cook or just starting to explore the world of sauces and dips, this article will guide you through the steps of creating the perfect red pepper aioli. Get ready to discover the perfect balance of spice, creaminess, and smokiness that will leave you and your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RED PEPPER AIOLI



Roasted Red Pepper Aioli image

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Provided by REBECCADK

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 8

2 whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g

ROASTED RED PEPPER AIOLI RECIPE BY TASTY



Roasted Red Pepper Aioli Recipe by Tasty image

Here's what you need: mayonnaise, red pepper, Frank's Red Hot Original, salt, potato chip

Provided by Griffin Bohen-Meissner

Categories     Sides

Yield 6 servings

Number Of Ingredients 5

1 cup mayonnaise
½ cup red pepper, roasted
1 tablespoon Frank's Red Hot Original, plus 1 clove of garlic, minced
½ teaspoon salt
potato chip, for serving

Steps:

  • Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
  • Process for 1 minute or until completely smooth. Serve with potato chips.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

GRILLED PORTABELLA SANDWICH WITH GOUDA AND RED PEPPER AIOLI



Grilled Portabella Sandwich With Gouda and Red Pepper Aioli image

We serve this at Micheal's Cafe in Duncannon, PA. It's an original creation by our late, great executive chef and name sake, Mike. It's by far my favorite item on the menu. I eat it nearly every day that I work. My recipe is my cheap-o take on his recipe. Their's is MUCH better. The red pepper aioli can be made and held in the refrigerator for a little while and it's really great on anything. I use the store bought pesto (Classico, in a jar near the pasta sauces) since I've never attempted to make it myself. I hope you all enjoy it as much as I do!!

Provided by PSU Lioness

Categories     Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 13

1 portabella mushroom cap, cleaned
2 teaspoons olive oil
salt (to taste)
pepper (to taste)
1 slice smoked gouda cheese
1 pinch bean sprouts
1 teaspoon basil pesto (Classico)
1 hamburger bun with sesame seeds
3 garlic cloves, peeled and finely missed
1/2 cup fat-free mayonnaise
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 large red pepper, diced and cooked well

Steps:

  • Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
  • Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
  • Spread Red Pepper Aioli on bottom of bun.
  • Put Portobello on top.
  • Put Gouda Cheese on top of that.
  • Put Bean Sprouts on top of that.
  • Spread Basil Pesto on top of bun.
  • You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
  • RED PEPPER AIOLI SAUCE.
  • 3 garlic cloves, peeled and finely missed.
  • 1/2 Cup fat-free mayo.
  • 1/2 tsp salt.
  • 1/4 tsp crushed red pepper.
  • 1 large red pepper, diced and cooked well.
  • Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!

Nutrition Facts : Calories 376, Fat 15.2, SaturatedFat 2.5, Cholesterol 12.8, Sodium 2345.9, Carbohydrate 54.1, Fiber 8.8, Sugar 20.6, Protein 8.7

ROASTED RED PEPPER AïOLI



Roasted Red Pepper Aïoli image

Provided by Rebecca Miller French

Categories     Condiment/Spread     Food Processor     Egg     Vegetable     No-Cook     Condiment     Bell Pepper

Yield Makes 1 cup

Number Of Ingredients 7

2 large egg yolks
2 tablespoons Dijon mustard
2 teaspoons lemon juice
6 ounces roasted and peeled red peppers
1/2 cup grape-seed oil
1/2 cup olive oil
Sea salt and freshly ground black pepper to taste

Steps:

  • 1. Combine the first 4 ingredients in a food processor.
  • 2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
  • 3. Season with the salt and pepper and keep cold until serving.

RED PEPPER AIOLI



RED PEPPER AIOLI image

Categories     Pepper

Yield 5 people

Number Of Ingredients 5

2 garlic cloves
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)

SHRIMP CORNBREAD MINI-MUFFINS & RED PEPPER AIOLI



SHRIMP CORNBREAD MINI-MUFFINS & RED PEPPER AIOLI image

Categories     Cake     Shellfish     Corn

Yield 24 units

Number Of Ingredients 16

Muffins:
Packaged Cornbread Mix
1/2 cup Shredded Cheddar Cheese
1 pound Medium Shrimp, peeled, deveined, then diced
3 Tablespoons Cajun Seasoning (or a mixture of Salt, Cayenne Pepper and Garlic Powder to taste)
1 large shallot, minced
1/4 stick butter
1 clove garlic, minced
8 green onions, minced
Roasted Red Pepper Aioli:
2 whole Red Bell Peppers
3/4 cup Mayonnaise
½ Whole Lemon, Juiced
½ Teaspoons Kosher Salt
2 Tablespoon Sriracha
3 Bird's Eye (Thai) Chili Peppers

Steps:

  • Preheat oven to 400 F. Prepare cornbread mix according to directions on the package. Blend the cheese with the cornbread mix. Peel clean and dice the shrimp. Then, in a separate bowl toss the shrimp with the Cajun seasoning. Saute onion in butter until tender. Add garlic, shrimp, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes. Prepare cornbread mix according to the directions on the package. Add shrimp mixture, stir well. Bake at 350°F for ten minutes. Grease a 24-count mini muffin pan with cooking spray. Fill the cups about three-quarters full, using half of the batter. While cornbread is cooking prepare the aioli. Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides. Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap. Sweat the peppers for 15 minutes. Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds. Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt, Sriracha and Thai chilis. Blend until smooth. Serve the roasted red pepper aioli with the Cornbread Mini-Muffins.

RED PEPPER AIOLI



Red Pepper Aioli image

This is delicious, especially on roasted portabello mushroom burgers (served with roasted red onions and tomatoes.

Provided by Chef TanyaW

Categories     Peppers

Time 10m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 5

2 garlic cloves
1/2 cup roasted red pepper
1/3 cup mayonnaise
2 tablespoons olive oil
salt and pepper

Steps:

  • Mince garlic and cut peppers into pieces a food processor can handle.
  • Process garlic, peppers, mayo, and olive oil.
  • Salt and pepper to taste.
  • You can either use roasted peppers in a jar or make them yourself. I make them myself. I roast in a 450 degree oven for about 30 minutes. After they have cooled, I remove the skin. Sometimes the skin comes off easily if you put them in a ziploc bag after they have cooled a little.

BREAD CRUMB TOPPED HADDOCK WITH RED PEPPER AIOLI



Bread Crumb Topped Haddock with Red Pepper Aioli image

This recipe originally came from Lidia Bastianich, one of my favorite cookbook authors and celebrity chefs. I lightened up her recipe a bit and served it with one of my own creations- a roasted red pepper, lemon and caper aioli.

Provided by Linda Dalton

Categories     Other Sauces

Time 30m

Number Of Ingredients 17

1 1/2 lb haddock filets
1 tsp kosher salt
4 Tbsp olive oil, extra virgin/divided
1/4 c white wine, dry
juice from 1 lemon
4 clove garlic peeled and crushed
1/2 c bread crumbs, seasoned
zest of one lemon
1/4 tsp ground cayenne pepper
fresh lemon slices for garnish
AIOLI
1/2 roasted red pepper (jarred), finely chopped
3 tsp capers, finely chopped
juice of 1/2 lemon
1/4 tsp kosher salt
1/2 tsp horseradish (jarred)
1/2 c light mayonnaise

Steps:

  • 1. To make the fish: Pre heat oven to 400 degrees. Lightly salt the fish on both sides, using about 1/2 tsp in all. Pour 2 T of the olive oil, lemon juice, white wine and an additional 1/4 tsp salt into a baking dish (I use a glass Pyrex) and whisk together well. Drop in the crushed garlic and stir with the dressing.
  • 2. Lay the fish filets in the dish, turn and swish them around in the olive oil mixture so both sides are thoroughly moistened. Arrange them skin side down in the baking dish. I tuck the crushed garlic under the fish so it won't burn while cooking.
  • 3. Toss bread crumbs in a bowl with the lemon zest, cayenne pepper and remaining salt. Drizzle with 2 T olive oil and toss bread crumb mixture well until evenly moistened. Spoon the seasoned bread crumbs on top of the filets in an even layer. Bake uncovered until crumbs are golden and the fish is cooked through, about 20-25 minutes.
  • 4. To make the sauce: Combine all ingredients in a medium size bowl and whisk until combined. Serve sauce over fish and garnish with lemon slices.

Tips:

  • Choose ripe and flavorful peppers, as their taste will greatly impact the aioli.
  • Roast the peppers before blending them to enhance their flavor and smokiness.
  • Use high-quality olive oil for the best flavor and texture.
  • Gradually add the oil to the egg yolks while blending to create a smooth and emulsified sauce.
  • Season the aioli to taste with salt, pepper, and lemon juice.
  • Serve the aioli immediately or store it in the refrigerator for later use.

Conclusion:

Red pepper aioli is a versatile and flavorful sauce that can be used as a dip, spread, or condiment. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and bold flavor, red pepper aioli is sure to be a hit at your next gathering. Experiment with different variations of the recipe, such as using different types of peppers or adding herbs and spices, to create your own unique version of this delicious sauce.

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