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CHILI AIOLI

Prep/Cooking Time: 30-45 Minutes

Ingredients

• 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