Roasted Red Pepper Aioli Recipe

Roasted red bell peppers: These give the aioli its sweet, smoky flavor and vibrant color.

Minced garlic: Adds a sharp, savory kick that balances the sweetness of the peppers.

Mayonnaise: Creates a creamy base that holds all the flavors together.

Freshly squeezed lemon juice: Adds a bright, tangy note that lifts the whole sauce.

Salt: Enhances all the flavors and brings out the best in each ingredient.

Freshly ground black pepper: Adds a little heat and depth to finish the aioli.

One of the coolest parts of making this Roasted Red Pepper Aioli is roasting the red bell peppers just right. Here’s a simple way to get that perfect charred skin without burning them:

1. Preheat your oven to 450°F (230°C). This high heat helps the skin blister quickly.
2. Place the peppers on a baking sheet, making sure they’re spread out so they roast evenly.
3. Roast them for about 20 minutes, turning them every 5 minutes or so. This way, all sides get that nice blackened, blistered look.
4. When they’re done, put the hot peppers in a bowl and cover it with plastic wrap. Let them steam for 10 minutes. This steaming loosens the skin, making it super easy to peel off.
5. After steaming, the skin should slide right off with your fingers or a small knife. Then, remove the seeds and you’re ready to blend!

Doing this roasting and steaming step makes the peppers taste smoky and sweet, which gives your aioli a rich flavor. Plus, peeling off the skin means your sauce won’t be bitter or tough.

I remember the first time I tried roasting peppers without steaming them afterward—I ended up struggling to peel the skin, and bits of burnt skin got stuck in the sauce. Now, I never skip the steaming part. It’s like a little magic trick that makes everything smoother and tastier. Also, if you’re in a hurry, you can roast the peppers on a grill or even use jarred roasted peppers, but fresh roasted ones always taste best!

• roasted and peeled red bell peppers - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a rich, umami flavor that can mimic the depth of roasted red peppers.

• roasted and peeled red bell peppers - Substitute with jarred pimentos: Pimentos have a similar sweetness and texture to roasted red peppers.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it will be less pungent.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the aioli.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative.

• mayonnaise - Substitute with sour cream: Sour cream can offer a similar creamy consistency with a tangy taste.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a comparable level of acidity and a slightly different citrus flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick, though it will be hotter than black pepper.

• To store your roasted red pepper aioli, transfer it to an airtight container. Ensure the container is clean and dry to maintain the freshness of the aioli.
• Place the container in the refrigerator. The aioli will keep well for up to one week, allowing you to enjoy its vibrant flavors over multiple meals.
• If you wish to freeze the aioli, spoon it into a freezer-safe container or a resealable plastic bag. Flatten the bag to remove any excess air, which helps prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The aioli can be frozen for up to three months.
• When you're ready to use the frozen aioli, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain its creamy texture.
• Once thawed, give the aioli a good stir to reincorporate any separated ingredients. Taste and adjust the seasoning if necessary, as freezing can sometimes dull the flavors.
• For an extra burst of freshness, consider adding a squeeze of lemon juice or a pinch of salt after thawing.
• Enjoy your roasted red pepper aioli with a variety of dishes, from grilled vegetables to meats, or as a delightful dip for crusty bread and crudités.

• Microwave Method:

  1. Transfer the roasted red pepper aioli to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on medium power for 15-20 seconds.
  4. Stir well and check the temperature. If needed, heat in additional 10-second intervals until warmed through.

• Stovetop Method:

  1. Place the roasted red pepper aioli in a small saucepan.
  2. Heat over low heat, stirring constantly to prevent the mayonnaise from separating.
  3. Warm until it reaches the desired temperature, usually around 2-3 minutes.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the roasted red pepper aioli to the bowl.
  4. Stir continuously until warmed through, usually around 5 minutes.

• Oven Method:

  1. Preheat your oven to 200°F (93°C).
  2. Transfer the roasted red pepper aioli to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Warm in the oven for about 10-15 minutes, stirring halfway through.

• Room Temperature Method:

  1. Remove the roasted red pepper aioli from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes to an hour.
  3. Stir well before serving to ensure even consistency.

• Oven: Used to roast the red bell peppers at a high temperature to achieve a charred and blistered skin.

• Baking sheet: Provides a flat surface to place the red bell peppers on while roasting in the oven.

• Bowl: Used to place the roasted peppers in and cover with plastic wrap to steam, making the skin easier to peel.

• Plastic wrap: Covers the bowl to trap steam, which helps loosen the skin of the roasted peppers.

• Blender: Combines the roasted peppers, garlic, mayonnaise, lemon juice, salt, and black pepper into a smooth aioli.

• Knife: Minces the garlic and helps in peeling and deseeding the roasted peppers.

• Cutting board: Provides a safe surface to mince the garlic and prepare the roasted peppers.

• Measuring spoons: Ensures accurate measurement of lemon juice, salt, and black pepper.

• Measuring cup: Measures the mayonnaise accurately for the recipe.

• Spatula: Helps to scrape down the sides of the blender to ensure all ingredients are well combined.

Use jarred roasted peppers: Save time by using jarred roasted red peppers instead of roasting your own. They are just as flavorful and ready to use.

Pre-minced garlic: Opt for pre-minced garlic from a jar to cut down on prep time.

Food processor: Use a food processor instead of a blender for quicker blending and easier cleanup.

Lemon juice bottle: Use bottled lemon juice instead of squeezing fresh lemons to save a few minutes.

Make ahead: Prepare the aioli in advance and store it in the refrigerator to have it ready when needed.