| Recipe to Print-Chili-Lime Aïoli |
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| Recipe Name: |
Chili-Lime Aïoli |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.63
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1.5
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Habanero chilies, also called Scotch Bonnets in the Caribbean, are the hottest chili peppers you can buy. They are available in yellow, orange and red, depending on their state of ripeness. Be careful with them - they have a wonderful flavor but are approximately 60 times hotter than jalapeños.
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Ingredients:
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Directions:
Place the garlic and salt in the bowl of a food processor. Process until puréed. Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly. With the machine running, very slowly add the oil, a few drops at a time at first, and then in a thin, steady stream; it will emulsify and thicken.
Once the oil is added and the aïoli has formed, quickly pulse in the lime zest and the juice. Transfer to a bowl and stir in the minced peppers. The aïoli may be refrigerated in an airtight container for up to 1 day. |
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