Rocoto Pepper Aioli Recipe
A spicy Peruvian salsa with rocoto (manzano) peppers, roasted garlic, lime juice, olive oil that is a perfect accompaniment for your roasted chicken or anticuchos!
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Ingredients
- 3 cloves garlic - preferably roasted
- a large pinch of coarse sea salt
- ½ to 1 rocoto or manzano pepper - large dice
- juice of 1 lime
- 1 teaspoon good vinegar - sherry, red or white wine
- 1 egg yolk
- ½ cup olive oil
- sea salt and fresh ground pepper to taste
Instructions
- Remove the seeds and stems from the pepper. Cut into small pieces. Pulse until smooth.
- Add the (hopefully) roasted garlic, the generous pinch of coarse sea salt, and the fresh lime juice to the bowl of a small processor. Blend until smooth.
- Once again, purée the rocoto mixture with the vinegar and egg yolk. Smoothness is key!
- The olive oil needs to be added while the blender or processor is going - in a slow but steady stream - to emulsify it. I have a hole in the top of my processor that is ideal for this process (see video).
- Taste for seasoning!
Notes
One yolk makes this a fairly loose aioli. If you want it thicker like mayonnaise, you can add 2 yolks.
Nutrition
Serving: 1tablespoon | Calories: 97kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com