Chipotle Aioli Recipe
The only (& best) sauce you’ll need for next year is my chipotle aioli!
This recipe is kind of a 2 for 1 because first you make homemade mayo (no inflammatory oils) and then you add some ingredients to make the chipotle aioli.
Making tostones so much here in Costa Rica had me thinking of this sauce! It’s like Puerto Rico’s mayo ketchup on steroids!! *Insert flexing arm emoji! But honestly we use this sauce on everything. Dip your tostones in it, fresh veggies, blistered shishito peppers (as pictured), or if you’ve been following me on instagram for a while you’ve surely seen this sauce smothered on roasted Japanese sweet potatoes (my husband’s absolute favorite)
A pro tip to eating clean is add flavor with sauces, fresh herbs and seasoning! This sauce doesn’t disappoint and will transform any meal.
ingredients:
1 & 1/3 cup avocado oil
2 eggs *pasture raised if possible
2 teaspoons lemon juice
1 teaspoon mustard powder
3/4 teaspoon good quality unrefined salt
1 tablespoon chipotle adobe sauce don’t add actual chipotle peppers unless you like it SPICY
1 large clove of garlic
Juice of 1/2 lime
1 teaspoon chili powder
*First 5 ingredients make mayo. Add chipotle sauce, chopped garlic, lime juice, and chili powder to make chipotle aioli
instructions:
Step 1: Add first five ingredients to a jar. (I use a recycled jar or a pint sized mason jar. Make sure mouth of jar is wide enough to fit emulsion blender into it.)
Step 2: Put hand emulsion blender in the jar with your ingredients and move up and down on medium power to incorporate ingredients and thicken to make mayo.
Step 3: Once your first five ingredients are incorporated and your sauce is a nice thickness; add your last four ingredients to make chipotle aioli, chipotle adobe sauce, chopped garlic clove, lime juice, and chili power to a jar.
Step 4: When all your ingredients are mixed well and your sauce is smooth, you are done. Refrigerate. And Enjoy!
This epic sauce is great on blistered shishito peppers *as pictured, but we also put it on burgers, smother it on roasted Japanese sweet potatoes and dip tostones/patacones in them.