Recipe courtesy of Louis Osteen
Save Recipe Print
Lowcountry Aioli
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
about 3 1/2 cups
Level:
Intermediate
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
about 3 1/2 cups
Level:
Intermediate

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Low-Country Boil

Recipe courtesy of Trisha Yearwood

Crab Cake Sliders with Blood Orange Aioli

Recipe courtesy of Jeff Mauro

Patatas Bravas Home Fries with Roasted Tomato Aioli

Recipe courtesy of Bobby Flay

Lowcountry Boil

Recipe courtesy of Drew Hedlund

Aioli

Recipe courtesy of Tiffani Thiessen

Aioli

Recipe courtesy of DaVero Farms and Winery

Aioli

Recipe courtesy of Food Network Kitchen

Low-Country Dogs

Recipe courtesy of Food Network Kitchen

Low-Country Boil

Recipe courtesy of Joy Thompson

Browse Reviews By Keyword

          Latest Stories