Lowcountry Aioli

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
about 3 1/2 cups
Level:
Intermediate

Ingredients
  • 1/2 sweet onion, quartered
  • 1/2 pound tomatoes, halved crosswise
  • 1 large green bell pepper, halved lengthwise and seeded
  • 1 fresh Charleston hot or habanero chile, halved
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons finely chopped garlic
  • 1/2 teaspoon kosher salt
  • 2 cups mayonnaise
  • 1/2 teaspoon black pepper
  • 1 to 3 teaspoons white-wine vinegar, or to taste
Directions

Preheat oven to 400 degrees F.

Toss onion, tomatoes, bell pepper, and chile with oil in a shallow (1-inch) baking pan and arrange vegetables, cut sides down, in 1 layer. Roast, turning onion once or twice, until vegetables are charred and tender, about 20 to 25 minutes.

Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince chile.

Mince garlic and mash to a paste with kosher salt. In a bowl, blend together mayonnaise, garlic paste, and black pepper. Add chile, about 1/4 at a time, tasting for desired heat. Stir in tomatoes, bell pepper, onion, and vinegar.

Aioli can be made 1 day ahead and chilled, covered.


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