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Spicy Garlic Aioli

Rated as 5 out of 5 Stars

"This is a spicy, kicked up aioli that is great with seafood, or with crudites. I served it with deep fried baby octopus, and when they were gone, my guests cleaned out the serving bowl with the lime wedge used for garnish! Serve with a light drizzle of olive oil on top."
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8 h 15 m servings 205
Original recipe yields 8 servings (1 cup)


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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Cut chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
  4. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Mince peppers.
  5. Mix mayonnaise, garlic, parsley, salt, and black pepper together in a bowl with roasted peppers. Refrigerate until flavors have blended, 8 hours to overnight.


  • Cook's Note:
  • Peppers can be roasted over gas flame instead of broiled in the oven, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 205 calories; 21.9 2.5 0.6 10 303 Full nutrition

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This was excellent! The roasted peppers make all of the difference in the world. I would have liked it a little spicier so next time I'll add another pepper. This would work great on many differ...