This sauce tastes amazing and is a great accompaniment to seafood. It can be used drizzled on top of a filet of cooked fish such as salmon or sea bass, or the sauce can be placed on the plate itself with the cooked filet of fish resting on top of it. It can also be used for scallops, or as a dip for cooked shrimp. It is also amazing on a crab cake! I especially like it on grilled or roasted salmon.
TIPS: If you want to adjust the spice you can alter the amount of the chipotle chili in adobo. This is found in a small can or jar in the Mexican section of the grocery store. If you cannot find it, you can use chipotle chili powder but it is not nearly as good. If you do not have a mini food processor, mash together the garlic, the chipotle, lime juice and the roasted red peppers with a spoon until a paste forms, then strongly whisk or beat in the rest of the ingredients to create a smooth sauce.
Roasted Red Pepper Aioli
Ingredients
- 2 tsp garlic cloves minced (about 2 cloves)
- 1 Tbsp canned or jarred chopped chipotle pepper in adobe sauce
- 1 – 2 Tbsp fresh squeezed lime juice (to taste)
- 1/4 C jarred roasted red peppers chopped
- 1 C mayonaise
- 1/4 tsp each kosher salt and pepper
Instructions
- Place the garlic, chipotle pepper sauce, lime juice, and roasted red peppers in a mini food processor and puree until a paste forms. Add the mayonnaise, salt and pepper and pulse until smooth.
- Use immediately or refrigerate for up to 5 days.
- Enjoy!