Jalapeño Aioli

Posted On 23 June 2019

From scratch this time. The quick version is, well, quicker and lasts longer.

Ingredients

• 1-2 jalapeño peppers, roasted
• 1 egg yolk
• Juice of 1/2 lime
• 1/4 cup packed cilantro leaves (optional)
• ~1-1/2 cup extra virgin olive oil

Instructions

1. Roast the peppers until blackened. Let rest in covered bowl 10 minutes. Remove the skins ¹, halve lengthwise, remove membranes, leave the seeds.
2. Put the peppers, yolk, and lime juice in a food processor and chop.
3. Add the olive oil a little at a time while the processor is running. It should take about a minute to emulsify.
4. Store in a bowl and refrigerate at least an hour before serving.
5. Stir before serving.
6. Use within a week.

Notes

1. (do not rinse under water)