Jalapeno Aioli: who says you cannot make a condiment that fast? Show them how to whip it up with simple ingredients. It is a satisfying dip with garlic, jalapeno, and mayonnaise for your favorite snacks.
It's a fusion recipe of France's aioli with jalapeno pepper, easy to make in under 10 minutes, and pairs well with a salad or fried chicken.
Just whip up the mayo with the minced jalapeno and other pantry staple ingredients(much like this cilantro jalapeno dressing). In a flash, you are ready to enjoy your food.
Why You'll Love This Recipe?
⭐️A delightful spicy & savory combo.
⭐️Finger-licking good condiment.
⭐️Quick dressing and a fabulous dip for barbeque nights.
The Ingredients
- Mayo. I made it with low-fat mayo, which I always use. You can use the mayo of your choice. It can be vegan, low-fat, or the original version.
- Garlic. Mince it as fine as possible for the best texture.
- Fresh Jalapeno. Remove the seeds and white membrane of the jalapeno pepper. You can add them back up to your heat tolerance.
- Pickled Jalapeno. Feel free to use homemade pickled jalapeno.
- Black pepper. It's optional.
How To Make Jalapeno Aioli Sauce?
- Combine mayonnaise, minced jalapeno, pickled jalapeno, garlic, and black pepper in a small mixing bowl.
- Whisk gently until well combined, then transfer to a serving bowl and enjoy.
How To Use?
- As a dipping sauce, serve with fried chicken, seafood like shrimp or crab cakes, and sweet potato fries.
- Drizzle over fish or shrimp tacos as a taco topping.
- Smear it on burgers, sandwiches, or wraps.
Leftovers
Refrigerate the leftovers for up to 5 days in an air-tight container. Whisk well and serve.
I don't recommend freezing jalapeno aioli, as it can ruin the creamy texture.
Variations
- Oregano. Add a pinch of oregano for an enhancement.
- Olives. Chopped olives are also fantastic to add.
- Lime juice and lime zest. Add a teaspoon for a kick and refreshing aroma. But on the downside, thins down the dipping sauce. So adding a little quantity would be a wise decision.
- Cilantro. If you prefer a bold variation, add a tablespoon of chopped cilantro and feel the difference.
Recipe Tips & Tricks
- If you are new to the kitchen, wear gloves when handling the jalapeno to avoid skin irritation.
- Blending is the secret of this recipe. Whisk well until all the ingredients are combined together and form a creamy texture.
- Refrigerate for about 30 minutes for the best results.
FAQ
Yes, you can make jalapeño aioli ahead of time, up to a day in advance.
If you want to make this dish more spicy, add the jalapeno pepper, its seeds, and rib.
Adjusting the heat of this jalapeno aioli is easier than troubleshooting. However, you can try by adding in more mayonnaise, a blob of butter, or lime juice.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno aioli
Ingredients
- ½ cup mayonnaise
- 1 tablespoon garlic minced
- 11/2 tablespoon jalapeno minced
- 2 tablespoon pickled jalapeno minced
- ½ teaspoon whole black pepper crushed
Instructions
- In a small mixing bowl, add mayonnaise, minced jalapeno, pickled jalapeno, garlic, and black pepper.
- Using a whisk, whip up gently until all the ingredients combined together.
- Transfer to a serving bowl and enjoy.
Notes
- If you want it spicier, keep the jalapeno's seeds and ribs. To reduce the heat, remove them before chopping.
- Whisk until the aioli reaches a smooth and creamy consistency.
- Store in an airtight container in the fridge for up to 5 days. And this jalapeno aioli does not freeze well.
Sara Welch says
This was such a unique and unexpected sauce! Turned out perfectly creamy with the right amount of kick! Delicious!
pepperbowl says
So happy to hear it, thanks Sara!
Janessa says
Such a delicious sauce! We used it when we made homemade sushi rolls and it was perfect.
pepperbowl says
Great to hear! Thank you Janessa!
Jamie says
I love the flavor of this aioli, especially the spicy kick from the jalapenos! It made an excellent veggie dip! Thank you.
pepperbowl says
Happy to hear your feedback Jamie!