Jalapeno Aioli (Mayonnaise) Recipe

jalapeno aioli in a black bowl with cilantro, fresh limes and jalapeno

Ready in about 10 minutes, Jalapeno Aioli is simple to make, using simple ingredients, that's simply crazy good with flavor. Use as a dipping sauce, drizzle some over your next burger, or over Mexican food to change your taco game. Let's take a look.

Course Appetizer Recipes

Cuisine American/Mexican

Prep Time 10

Total Time 10

Servings

Calories 128kcal

Author Lea Ann Brown

Ingredients

1 large jalapeño pepper diced. Or a serrano chile pepper.
1 tablespoon ime juice fresh squeezed
1 cup mayonnaise store bought or homemade
1/4 cup cilantro leaves chopped
1/4 teaspoon kosher salt
fresh ground black pepper to taste

Instructions

Place mayonnaise in a medium bowl and then add diced jalapeno peppers. A small dice works well here to maximize flavor.
Add chopped cilantro to the jalapeno and mayonnaise.
Add lime juice and salt and pepper
Stir until well blended.

Notes

Make this jalapeno aioli a day ahead of when you're planning on serving. It's one of those recipes that will benefit from an evening in the refrigerator fo the flavors will marry.

This is a good recipe to practice those knife skills. Chop the jalapeno pepper into small pieces and as evenly as you can. The same goes with the cilantro. Small pieces will distribute flavor more evenly.

Jalapeno Aioli will keep in the refrigerator for about 5 days. Store in an airtight container.

CULINARY SCHOOL TIPS

The heat from any chile pepper comes from the veins and the seeds. Those can be easy to remove in a sturdy jalapeno pepper. Just cut the top off the pepper and insert the handle of a skinny spoon or fork and use it to scrape out the seeds and veins. All you have left is that wonderful jalapeno flavor, with just a little bit of heat.

Did you happen to get an extra hot jalapeno pepper which created a sauce that's too spicy? Add more acid. Either more lime juice or even a splash of vinegar. It will trick your taste buds into a milder experience.

Nutrition