Jalapeno Aioli

By • September 10, 2013 8 Comments

Author Notes: Our neighbors next door have a great vegetable garden. This year, they generously lent us one of their raised beds. We planted tomatoes, eggplant, basil, oregano, rosemary, and a few jalapeno plants. The jalapenos are especially prolific and keep producing fruit like crazy. We’ve been putting them in everything, and giving away lots, too.

I like to dip fries in this aioli. It also makes a honkin’ tomato sandwich like nobody’s business.


Makes about 3/4 cup

  • 1/2 cup good quality store-bought mayonnaise, or homemade
  • 1 small garlic clove, peeled and crushed
  • Lime juice to taste (start with about ¼ of a lime)
  • 1 tablespoon fresh cilantro, chopped
  • 1 or 2 fresh jalapeno peppers, ribs and seeds removed
  • Salt to taste
  1. Place all ingredients in a small food processor or blender. Puree until smooth. Taste for salt and lime juice. Refrigerate.

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