Tuesday, September 14, 2010

Recipe for Roasted Red Pepper and Garlic Aioli Sauce

Roasted Red Pepper and Garlic Aioli SauceSay hello to my new favorite sauce. I first tried this Roasted Pepper and Garlic Aioli when my friend Margarethe made it for a party, and now I'm eating it on everything! The sauce isn't spicy, but it's full of flavor from the roasted red bell peppers and garlic, and slightly creamy from the mayo and olive oil. Margarethe found the recipe in Giada's Family Dinners, where it was served with toasted garlic bread, but as soon as I tasted the aioli that Margarethe made I started thinking of low-glycemic things you could eat with it. So far I've enjoyed it on garlic chicken (recipe tomorrow), frittata, scrambled eggs, and tomato sandwiches with crusty whole wheat bread. Look after the recipe for links to other things I think would be good with this as well as red-pepper sauce ideas from other bloggers.

You could make this even more special by roasting red peppers on a grill to make the sauce, but I thought it was completely delicious made with these red peppers from a jar. The original recipe didn't use the whole jar of peppers, but I adapted it to use 2 roasted peppers or a 12 oz. jar of roasted red peppers.

If you're using peppers from a jar, they need to be drained very well.

Then use a double layer of paper towel and blot both sides of the peppers as dry as you can get them. (Don't skip doing this or the aioli will be watery.)

Coarsely chop the peppers (you should have about 1 cup of chopped pepper.)

Put peppers and garlic in the food processor and process for 20-30 seconds, until peppers are mostly pureed.

Add the mayo and pulse about 8-10 times, until the mayo is mixed well with the peppers. (You may need to scrape down the sides once or twice.) Then leave the motor running and add the olive oil, one tablespoon at a time, while the processor is running. Season the finished aioli with a bit of sea salt and fresh ground black pepper.

Using the whole jar of peppers or two whole freshly-roasted red peppers will give you about 1 1/2 cups of Roasted Red Pepper Aioli sauce. I liked it after it chilled for an hour or two, when the sauce had slightly thickened. This will keep for more than a week in the fridge, but it probably won't last that long.


Roasted Red Pepper and Garlic Aioli Sauce
(Makes about 1 1/2 cups of aioli sauce, recipe adapted slightly from Giada's Family Dinners.)

Ingredients:
1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste

Instructions:
Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.

Put chopped peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)

Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.

I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce. This aioli keeps for at least a week in the fridge, but you probably won't have it around that long!


Printer Friendly Recipe


South Beach Suggestions:
This sauce has mayo and olive oil, but it has more roasted red pepper than high-fat ingredients, so even if you use full-fat mayo like I did, a few tablespoons of this spooned over some lean chicken or fish would be okay for any phase of the South Beach Diet. If you used reduced-fat mayo, you could have a bit more sauce. I wouldn't eat other high-fat foods in the same meal.

Main Dishes I Think Would Taste Great with this Sauce:
Greek Meatballs (already tested with the sauce by my friend Bonnie!)
Spicy Grilled Eggplant with Red Pepper, Garlic, and Mint
Rosemary Mustard Grilled Chicken
Grilled Pork Chops with Lemon, Garlic, and Sage
Phase One Meatloaf with Tomatoes, Fennel, and Flax Seed Meal
Sauteed Scallops with Garlic
(If anyone tries the sauce paired with other things and finds a winner, please share in the comments!)

More Red Pepper Sauce Ideas from Other Blogs:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Pasta with Roasted Red Pepper Sauce from The Pioneer Woman Cooks
Smoked Red Pepper Sauce from Jersey Bites
Grilled Chicken Salad with Red Pepper Sauce and Feta from We Are Not Martha
Pasta with Tofu Red Pepper Sauce from Eat Me, Delicious
Dungeness Crab with Roasted Red Pepper Sauce from Food Mayhem
Lasagna Rolls with Red Pepper Sauce from Back to the Cutting board
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

37 comments:

  1. Hi Kalyn ..
    this sauce looks so yummy and gorgeous , i can imagine the possible uses it can have on my table.

    ReplyDelete
  2. This sounds wonderful Kalyn! I love aioli and am really looking forward to trying this!

    ReplyDelete
  3. Sangeeta, I've been eating it on everything!

    ReplyDelete
  4. My garden should have an abundance of red peppers in a few weeks time. This looks like the perfect way to use a few of them. Thanks Kalyn!

    ReplyDelete
  5. Erin, not sure why your comment wasn't there when I answered Sangeeta, but have fun trying it.

    Amber, glad you like it.

    Julie, thanks! I love it.

    ReplyDelete
  6. Oh YUM! I will be buying roasted red peppers on my next trip to the grocery store. I'm so glad that this recipe uses the bottled red peppers, because I probably wouldn't get around to making this if I had to roast the peppers first! I know it's not that hard to do (roasting peppers)...but this is so much easier! Can't wait to taste it!

    ReplyDelete
  7. oj yum! this is a lovely combination roasted peppers and garlic - i think i found my new favorite sauce!

    ReplyDelete
  8. The color in this aioli just beckons to me! This does seem like such a multi-purpose spread! Good as a dip for crudites but also for so much more.

    ReplyDelete
  9. Kalyn, your blog is such a wonderful and helpful site. Every time I visit I always find something great to eat with helpful hints. It is truly inspirational!

    ReplyDelete
  10. Cindi, I know what you mean! And really it's great with the bottled peppers.

    Meeta, glad you like it. Also my new favorite sauce!

    Joanne, so far it's been great on everything I've tried with it.

    Cookcat, thanks so much for that nice feedback.

    ReplyDelete
  11. I know exactly what I would eat this with - a spoon. Sounds great. I'm a sucker for a good sauce, especially if you toss in a little mayo. Thanks for the recipe - I think. ; )

    ReplyDelete
  12. I've been thinking of playing around with something like this. I canned a bushel of roasted reds last year. Not something I want to do every year LOL. In fact it was a while before I wanted to open a jar. But now I have to give this a try over the weekend. I just might go through those jars pretty quickly.
    Beth

    ReplyDelete
  13. Beth, that does sound like a lot of work, but lucky you to have them now. I bet you'll fall in love with this sauce.

    ReplyDelete
  14. Thank you for the awesome recipe! A restaurant I used to work at had a killer red pepper aioli to dip their calamari in, and I've been looking to duplicate it ever since. Can't wait to try!

    ReplyDelete
  15. Pioneer Cookerella, hope you like it.

    ReplyDelete
  16. I can already tell this will become a favorite in our house. It would be delicious on roasted vegetables, or even on an omelet. (And the maker of the trivet loves your photo, by the way.)

    ReplyDelete
  17. Lydia, I'm guessing you'll love it. (And tell Ted thanks again, I love the trivet!)

    ReplyDelete
  18. I have a daughter that loves spicy foods and peppers and I am always looking for new recipes to make for her. I can't wait to make this one for her. Thanks for sharing.

    ReplyDelete
  19. Susie, hope she likes it. It's not overly spicy, but you could certainly add some dried red pepper flakes or hot sauce!

    ReplyDelete
  20. My mayo of choice is Kraft's reduced fat with olive oil. That way it's mostly "good" fat. And it still tastes great! I've got mine in the fridge chilling now and I can't wait to use it on my leftover chicken for dinner. :)

    ReplyDelete
  21. I haven't tried the mayo with olive oil, but most mayo is made with soybean oil, which is also a "good fat."

    ReplyDelete
  22. I want to try making this using sour cream or perhaps Greek yogurt instead of mayo. I'm not a big fan of mayo. I'll let you know how it goes when I do.

    ReplyDelete
  23. Christie, I would be interested to hear how it works.

    ReplyDelete
  24. Made this tonight over chicken along with your cilantro-ginger rice. It was great!

    I had made something like this before, but didn't have mayo and added mangos instead. The mayo gave it a more "sauce" like texture which was what I wanted :) Thanks!

    ReplyDelete
  25. Justin, so glad you liked it. I thought this sauce was addictively good!

    ReplyDelete
  26. Kalyn,I loved this recipe! I'm so glad I tried it...red peppers are one of my favorite ingredients! Tonight I tried it on chicken and steamed asparagus...absolutely delicious :0)

    ReplyDelete
  27. Jeanette, that sounds great. Good idea to eat it with asparagus!

    ReplyDelete
  28. I made this for the first time today and it won't be the last - it's gorgeous. I mixed it with cottage cheese, tomatoes, cucumber, radishes and spring onions, and served it with the grilled garlic chicken. Now trying to decide how to eat the rest of it (although very tempted to tuck in with a spoon! Can't wait to try some of your other recipes now.

    ReplyDelete
  29. Paula, so glad you enjoyed it, and I love the way you have used it. I'll have to try that myself!

    ReplyDelete
  30. Tried this last night. I was worried after makin the sauce that it would be too sweet for my personal taste but when combined with the chicken marinated in garlic and lemon juice it was perfect. So tasty! Definitely a new staple in my apartment.

    ReplyDelete
  31. Just dipped my finger into your aioli and cannot WAIT to put it on my sandwich. YUMMY x 100. Thanks for making us all feel like gourmet cooks!

    ReplyDelete
  32. Barb, you are so welcome. That made me smile!

    ReplyDelete
  33. I made this recipe last night, it was really delicious. The aioli could be used on sandwiches or maybe even pasta? I just used the canned red peppers and I am not sure it makes a bit of difference in this recipe (as opposed to roasting your own). It was so good on the chicken, thanks for the recipe!

    ReplyDelete
  34. This is fabulous on chickpea fries http://veganfeastkitchen.blogspot.com/2010/03/panelle-southern-italian-chickpea-fries.html
    I'm pretty sure I ended up on the chick pea fries page from your page but maybe not a direct link. Have ahd it bookmarked for a long time :)

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips