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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 |
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- 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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