chipotle aioli

Add a punch of zesty, spicy, tangy flavour to burgers, fries, tacos and more in less than 5 minutes with this homemade chipotle mayo! A great condiment to have on hand, especially for summer recipes, this homemade chipotle mayo is Low FODMAP, Paleo and Whole30.

Homemade Chipotle Mayo (Low FODMAP, Paleo, Whole30)

dairy-free mayo

olive oil

lime juice

½ tsp ground chipotle chili pepper

sea salt

In a small bowl, add the mayo, garlic-infused olive oil, lime juice, chipotle chili pepper and sea salt and whisk well until combined. Serve with tacos (such as my Air Fryer Shrimp Taco Bowl), burgers (like my Juicy Turkey Burgers), sandwiches, salads, fries (such as my Air Fryer French Fries) or anything needing a punch of zesty, spicy, tangy flavour!

Store in an air-tight container (such as a glass jar) in the refrigerator.

Spicy, delicious, 5-ingredient Chipotle Aioli that&#039;s entirely vegan and gluten-free. Perfect for slathering on veggie burgers, fries, onion rings, and more.

5-Ingredient Chipotle Aioli

raw cashews

water ((or unsweetened plain almond milk

lemon juice

tsp sea salt

maple syrup sugar

chipotle peppers

smoked paprika ((optional))

Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.

Add soaked, drained cashews to a high-speed blender with the water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.

Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.

Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. I added more salt and another 2 chipotle peppers (amount as original recipe is written // adjust if altering batch size). Adding a little oil is optional and adds extra creaminess. Smoked paprika is also optional and adds a sweet smokiness to the sauce.

Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for veggie burgers, sweet potatoes fries, french fries, onion rings, and more!

Leftover meatloaf is miraculously made into a meatloaf sandwich that will make you wish there was still more. The meatloaf gets crisped in a skillet, smothered with melty cheese, and slathered with a sweet and spicy mayo.

Leftover Meatloaf Sandwich

store-bought ketchup

apricot jam

finely chopped canned chipotle chile

store-bought mayonnaise

3/4-inch-thick (18-mm) slices of leftover meatloaf

Muenster (provolone,

a really good bread

Arugula greens

In a small bowl, mix together the ketchup, apricot jam, chipotles, and mayonnaise.

Make the sauce

Cook

In a large nonstick skillet over medium-high heat, cook the meatloaf slices until heated through and starting to get crisp, about 2 to 3 minutes.

Flip

Flip the slices of meatloaf, divvy the cheese between them, and cook until the cheese begins to melt, 2 to 3 minutes more. Slide the meatloaf slices onto a plate.

Toast

Add the bread to the skillet and cook until just toasted.

Spread

Spread about 1 1/2 tablespoons of the sauce on two slices of the toasted bread. Top each slice with arugula, half of the cheese-topped meatloaf, and the final slice of bread.

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Homemade Chipotle Mayo (Low FODMAP,...

5-Ingredient Chipotle Aioli

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Top 3 chipotle aioli recipes from across the web

The most viewed chipotle aioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Chipotle Mayo (Low FODMAP,...

5-Ingredient Chipotle Aioli

Leftover Meatloaf Sandwich

The most viewed chipotle aioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine