Spicy Garlic Aioli The Best Recipes

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Spicy Garlic Aioli

"This is a spicy, kicked up aioli that is wonderful with seafood, or with crudites. I served it with deep fried infant octopus, and once they had been gone, my guests wiped clean out the serving bowl with the lime wedge used for garnish! Serve with a mild drizzle of olive oil on top."

Ingredients :

2 chile peppers
1 cup mayonnaise
4 cloves garlic, minced
1 tablespoon fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions :

Prep : 10M	Cook : 8M	Ready in : 8H15M

Set oven rack approximately 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Cut chile peppers in 1/2 from top to bottom; dispose of the stem, seeds, and ribs. Place peppers with cut sides down onto the organized baking sheet.
Cook beneath the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 mins.
Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 mins. Remove and discard skins. Mince peppers.
Mix mayonnaise, garlic, parsley, salt, and black pepper collectively in a bowl with roasted peppers. Refrigerate till flavors have blended, 8 hours to overnight.

Notes :

Peppers can be roasted over gasoline flame rather than broiled in the oven, if desired.
Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it flippantly, and make easy-up less difficult.

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