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CHILI AIOLI
Prep/Cooking Time: 30-45 Minutes
Printable VersionIngredients
- 20ea Red finger chilis
- 10 Cloves garlic
- Olive oil
- 30ml Red wine vinegar
- 4 Egg yolks
- Vegetable oil
- Lemon juice
- Salt
- Black pepper
Instructions
- Coat the chilis in oil and season with salt and pepper
- Roast the chilis in the wood oven or over the char grill till blackened
- Remove from the heat and cool, reserve till needed
- Peel the garlic and slow cook over a low gas covered with olive oil until tender (enough oil to cover)
- Remove from the heat and reserve
- Place the chilis and the garlic in the blender and add to it the egg yolks and the vinegar
- Blend to a smooth paste and then add in the oil whilst blending all the time (enogh to form a Mayo)
- The mix will thicken as it emulsifies
- Once the mix is too thick for the blender pour the contents into a bowl and whisk in the remainder oil until the correct consistency is achieved
- Add more vinegar if needed to cut the richness
- Add the lemon juice and seasoning to taste
- Reserve in the fridge till needed
