Red pepper aioli is one of my favorite sauces. It also is good as a condiment on sandwiches, especially blackened shrimp BLT sandwiches :-).
Start with a jar of roasted red peppers – you’ll need about half a cup of roasted red peppers that are drained and patted dry with a paper towel. If you don’t drain well enough and pat dry, the sauce will be watery.
Using a food processor, pulse 1 clove of garlic, then add (in this order) the red peppers, olive oil, mayo, a dash of Tabasco sauce and pepper (to taste). Pulse each time you add each ingredient, mixing well.Print
Red Pepper Aioli Sauce
- Total Time: 10 mins
- Yield: 1 cup
- 1 garlic clove
- ½ cup roasted red peppers, drained and patted dry with a paper towel
- ½ cup mayonnaise
- 1 ½ tablespoons olive oil
- Dash of Tabasco sauce
- Pepper, to taste
- Using a food processor, pulse garlic clove first.
- Add (in this order) roasted red peppers, olive oil, Tabasco, mayonnaise and pepper, pulsing each time an ingredient is added until mixed well.
- Serve immediately or refrigerate in an airtight container.
- Prep Time: 10 mins
Just curious how long would this be good for? I’m wondering if I would need to cut the recipe in half? Any thoughts?
Amy @ The Blond Cook
Hi Donna, I’ve never stored it longer than a day so I can’t say.
The original recipe was too strong in garlic for me. Tried it again but this time halved the garlic clove and sautéed it in the olive oil first. Removed the garlic from the oil and followed the instructions as before.