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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!