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.


Recipe Summary

10 mins
5 mins
8 hrs
8 hrs 15 mins
1 cup


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • 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.

  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.

  • 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.

  • 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.

Nutrition Facts

205 calories; protein 0.6g; carbohydrates 2.5g; fat 21.9g; cholesterol 10.4mg; sodium 302.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 different things. Definitely a keeper! Read More