Lick-the-Spoon Cilantro Jalapeno Aioli

Name: Lick-the-Spoon Cilantro Jalapeno Aioli
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Ingredients: ¾ cup olive oil mayonnaise; ½ cup firmly packed fresh cilantro leaves; 1 jalapeno, seeds and membrane removed, diced; 1 ½ garlic cloves, halved; ½ lime, juiced; ¾ teaspoon ground cumin; ¼ teaspoon salt, or to taste

Rating: 4.96 stars

96 Ratings
69 Reviews
10 Photos

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.

By ATB

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Recipe Summary

prep:

15 mins

total:

15 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

¾ cup olive oil mayonnaise
½ cup firmly packed fresh cilantro leaves
1 jalapeno, seeds and membrane removed, diced
1 ½ garlic cloves, halved
½ lime, juiced
¾ teaspoon ground cumin
¼ teaspoon salt, or to taste

Directions

Step 1
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.

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Tips

The magazine version of this recipe also includes 1 1/2 tablespoons cider vinegar.

Nutrition Facts

Per Serving:

121 calories; protein 0.3g; carbohydrates 1.1g; fat 13.2g; cholesterol 6.3mg; sodium 153.3mg. Full Nutrition

Reviews (69)

Most helpful positive review

amynicole89

08/28/2015

Made this tonight with Tasty Tuna Burgers as another reviewer suggested- absolutely delicious! Can't wait to make the combo again, but could definitely imagine using this with a number of other recipes. Read More

Helpful

(8)

96 Ratings

5 star values: 92
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

amynicole89

08/27/2015

Helpful

(8)

DonnaT

03/31/2015

I made this for my fish tacos. My husband won't eat fish without tartar sauce and the first thing he said was "forget the tartar sauce! I want this from now on." Now I am making it again tonight for baked cod. Great recipe. Thanks for posting. Read More

Helpful

(5)

Jameslee

03/09/2015

Yum! I made this to go on my 'Tasty Tuna Burgers' another recipe from this site killer combo! Read More

Helpful

(4)

Sandy

02/16/2016

This was so good!!!! I used it on salmon burgers one night and mahi mahi burgers another night. The only question I have is how long can I keep it in the refrigerator? Read More

Helpful

(3)

Jammer

07/06/2016

I didn't have any limes on hand so instead I used two tablespoons of lime juice. Also, I didn't have cilantro on hand but I did have cilantro paste, I used a little less than 1/3 cup of that stuff. The aioli came out tangy and delish. Read More

Helpful

(3)

bd.weld

Allstar

01/03/2015

This has great flavor with earthy tones from the ground cumin. This would be good on fish tacos. Read More

Helpful

(3)

tina

07/23/2016

Amazing. I added a little garlic powder onion powder and paprika. It was amazing. Read More

Helpful

(3)

Chef V

Allstar

05/10/2016

Absolutely delicious! Made as written with the addition of the lime zest. Served with baked sweet potato fries for dipping. This would be a great sauce for any summertime pasta salad wraps sandwiches etc. Read More

Helpful

(2)

Kacie2884

03/13/2016

Great recipe drizzled it over crock pot pork shoulder and it was delicious. Didn't have coriander or dill but it was good without it. Used half fat free Greek yogurt and half olive oil mayo to cut down on the fat. Read More

Helpful

(1)

More Reviews

Reviews for: Photos of Lick-the-Spoon Cilantro Jalapeno Aioli

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All Reviews

Yum! I made this to go on my 'Tasty Tuna Burgers' another recipe from this site killer combo!

This was so good!!!! I used it on salmon burgers one night and mahi mahi burgers another night. The only question I have is how long can I keep it in the refrigerator?