Cilantro Jalapeno Aioli Recipe

Mayonnaise: The creamy base of the aioli, providing a rich and smooth texture.

Cilantro: Adds a fresh, herbaceous flavor that pairs well with the heat of the jalapenos.

Jalapenos: Brings a spicy kick to the aioli, balancing the creaminess of the mayonnaise.

Garlic: Adds a pungent and aromatic depth to the sauce.

Lime juice: Provides a tangy and refreshing acidity that brightens the flavors.

Salt: Enhances all the other flavors and brings the ingredients together.

When preparing the jalapenos, make sure to wear gloves to avoid any irritation from the capsaicin. Additionally, if you prefer a milder aioli, you can remove the seeds and membranes from the jalapenos before chopping. This will significantly reduce the heat while still providing that distinctive jalapeno flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise but with fewer calories and added protein.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can mimic the brightness of cilantro without the soapy taste some people experience.

• jalapenos - Substitute with serrano peppers: Serrano peppers have a similar heat level and flavor profile to jalapenos, making them a good alternative.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter taste compared to garlic, which can add a different but pleasant flavor to the aioli.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the aioli while also adding a bit of color.

• To keep your cilantro jalapeno aioli fresh and flavorful, transfer it to an airtight container. This helps to prevent any unwanted odors from seeping in and keeps the aioli at its best.

• Store the container in the refrigerator. The aioli will stay fresh for up to one week, making it a perfect condiment to have on hand for various dishes.

• If you want to extend the shelf life of your aioli, consider freezing it. Portion the aioli into smaller, freezer-safe containers or even ice cube trays. This way, you can thaw just the amount you need without defrosting the entire batch.

• When freezing, make sure to leave a little space at the top of the container. Aioli expands as it freezes, and this extra room will prevent the container from cracking.

• Label each container with the date of freezing. This helps you keep track of how long the aioli has been stored and ensures you use it within a reasonable time frame.

• To thaw, transfer the desired amount of aioli from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing process helps maintain the texture and flavor.

• If you're in a hurry, you can also thaw the aioli by placing the sealed container in a bowl of cold water. Change the water every 30 minutes until the aioli is fully thawed.

• Once thawed, give the aioli a good stir to recombine any separated ingredients. This will restore its creamy consistency and ensure it's ready to enhance your favorite dishes.

• Avoid refreezing thawed aioli. For the best quality and safety, only freeze and thaw it once.

• Place the cilantro jalapeno aioli in a microwave-safe bowl. Microwave on low power for 10-15 seconds, stirring halfway through to ensure even heating. Be cautious not to overheat, as this can cause the mayonnaise to separate.
• Alternatively, you can use a double boiler. Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl with the aioli over the pot, ensuring the bottom of the bowl does not touch the water. Stir gently until warmed through.
• For a more controlled method, use a sous-vide machine. Seal the aioli in a vacuum-sealed bag and submerge it in a water bath set to 140°F (60°C) for about 10-15 minutes. This method ensures the aioli heats evenly without breaking.
• If you prefer a stovetop method, place the aioli in a small saucepan over very low heat. Stir continuously to prevent the mayonnaise from separating, and remove from heat as soon as it reaches the desired temperature.

• Blender: Use this to combine all the ingredients and blend them until smooth.

• Cutting board: Essential for chopping the cilantro and jalapenos.

• Chef's knife: Ideal for chopping the cilantro and jalapenos, and mincing the garlic.

• Measuring cups: Necessary for measuring out the mayonnaise accurately.

• Measuring spoons: Use these to measure the lime juice and salt precisely.

• Citrus juicer: Handy for squeezing fresh lime juice.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are well combined.

• Refrigerator: Needed to chill the aioli for at least 30 minutes before serving.

Use pre-chopped ingredients: Save time by using pre-chopped cilantro, jarred minced garlic, and pre-seeded jalapenos.

Blend in batches: If your blender is small, blend the ingredients in batches to ensure a smooth consistency.

Double the recipe: Make a larger batch and store the extra aioli in the fridge for up to a week.

Use a food processor: A food processor can be quicker and more efficient than a blender for this recipe.

Prep ahead: Chop and measure out all your ingredients the night before to streamline the process.