Red Pepper Aioli combines creamy mayo, roasted red peppers, chipotle in adobe sauce, lemon juice, and garlic for a smoky-sweet and versatile sauce. Made with just a handful of ingredients, it comes together in minutes and is perfect for drizzling, dipping, or spreading on all your favorite snacks, sides, and mains.
Table of Contents
This red pepper aioli blends the creamy richness of mayo, the smoky depth of roasted peppers, and a subtle kick of garlic and chipotle. Don’t be fooled, it’s not just a condiment – it’s a flavor booster that transforms everything from crispy pasta chip appetizers to hearty mains, including gourmet burgers, grilled seafood, and even cheesy pasta bakes.
Apart from the comforting and irresistible flavors of this sauce, it’s also easily customizable! Sweeten it with honey, turn up the heat with extra chipotle, or lighten it up with Greek yogurt for a tangy twist. Whip up a batch of this red pepper aioli in just 5 minutes – I promise you’ll be reaching for it all week!
Ingredient notes
- Garlic – Fresh cloves peeled and blended right in for punchy flavor.
- Chipotle in adobe sauce – Chipotle peppers in adobo sauce are jalapeno peppers that have been smoked and dried. To rehydrate the peppers, they’re added to a smoky adobo sauce made from peppers, tomato paste, and warm spices. The end result is a somewhat spicy, sweet, smoky, and tangy mix you can use in sauces, chili, salsa, beans, enchiladas, and more. While this ingredient is optional, I love the extra kick it gives the sauce.
- Lemon juice – The acidity in freshly squeezed lemon juice helps balance the richness of the mayo. You could also add some lemon zest to the mix for a tangy, citrusy infusion. Lime juice could be used instead.
- Roasted red peppers – These add a sweet and charred flavor as well as a silky texture to the aioli. Use jarred roasted red peppers for convenience or roast your own for deeper flavor. Make sure to pat them dry to keep the aioli from getting watery.
- Mayonnaise – This provides the rich and creamy base for the sauce. Feel free to use a brand of mayonnaise that you love the most.
- Kosher salt and ground black pepper – To taste.
How to make it
Step 1
Blend
- Combine the roasted red peppers, garlic, chipotle in adobo, lemon juice, and mayonnaise in a food processor or blender.
- Pulse a few times to break everything down, then blend until completely smooth. Scrape down the sides as needed to make sure no chunks of garlic or pepper get left behind.
Step 2
Season + serve
- Taste the aioli and season with salt and pepper.
- Add another splash of adobo sauce for an extra kick or blend in a little extra lemon juice for a tangier twist.
- Use this red pepper aioli right away, or refrigerate in an airtight container for up to 5 days. Give it a quick stir before serving if it separates slightly.
Ways To Use Red Pepper Aioli
Take your meals and snacks to the next level with this versatile red pepper aioli – whether layered in baked pasta dishes or served as a bold dipping sauce, it adds smoky-sweet depth to every bite.
- As a dipping sauce! It’s delicious with fries (or zucchini fries), air fryer chicken bites, air fryer salmon bites and steak bites!
- Air Fryer Toasted Ravioli – Serve this red pepper aioli alongside these toasted ravioli or even crispy pasta chips as a delicious dipping sauce.
- Herby 3-Cheese French Bread Pizza – Use this sauce as a base for homemade pizza!
- As a “special sauce” on a hamburger.
- As a sauce for veggies like asparagus or artichokes.
Tips and tricks
- Always taste red pepper aioli after mixing the ingredients together. You may find that you want to adjust the flavor by adding more seasoning, more lemon juice to balance the richness, or mix in an extra splash of adobe sauce for a more prominent taste.
- Adjust the consistency of the aioli to your liking. Stir in water or adobe sauce for a thinner sauce, or mix in more mayo for a thicker sauce.
- Chill the sauce for about 15 minutes before serving. While this is optional, it helps the sauce to thicken and for the flavors to meld together and intensify.
- Stir leftover red pepper aioli with additional liquid (if needed) as it will naturally thicken in the fridge and the creamy mayo may also separate.
- Make a double batch of red pepper aioli by simply doubling the ingredients called for in this recipe, if needed.
Variations
Mix things up with these easy twists on red pepper aioli. Whether you’re craving sweetness, heat, a lighter version, or herby freshness, there’s a variation for every preference:
- Honey for sweetness – Stir in 1–2 teaspoons of honey to offset any heat and for a touch of sweetness. This is a delicious option for dipping crispy chicken or drizzling over zucchini fries.
- Kick of heat – Add 1–2 teaspoons of sriracha for sweet heat. It’s great with Asian-inspired dishes or burgers.
- Vegan aioli – Use vegan mayonnaise for a vegan-friendly sauce.
- Make it lighter – Use reduced fat mayo for a lighter aioli that won’t be as rich, if you prefer. Plain Greek yogurt can also be used to replace the mayo for a tangy, protein-rich version that’s still lighter than mayo.
- Smoky red pepper aioli – Add a dash of smoked paprika to pair with grilled meats, seafood, and roasted vegetables.
- Add fresh herbs – Blend in finely chopped cilantro, parsley, or chives for a fresh twist. It’s great for slathering on wraps, dipping spring rolls, or spooning over healthy grain bowls.
Serving suggestions
This red pepper aioli is a go-to condiment for dipping, spreading, and drizzling. You can also easily add it as an ingredient to various main meals:
Storing
Store leftover red pepper aioli in an airtight container in the refrigerator for up to 1 week. Make sure to give the sauce a good stir before serving, as the creamy mayo may separate during storage.
I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
Erin’s wine pairings
When pairing wine with this red pepper aioli, choose those that have bright acidity, subtle sweetness, or refreshing citrus notes to balance the slight spicy kick and creamy richness, such as:
- A zesty, citrus-forward Sauvignon Blanc is one of the best pairings for this red pepper aioli sauce. Its crisp acidity cuts through the creamy mayo base, while the citrus and herbal notes complement the roasted red peppers and spicy addition of chipotle in adobe sauce.
- A lightly sweet (off-dry) Riesling also balances the kick of heat from the chipotle. Its acidity also works well with the lemon juice and mayonnaise in the aioli.
- Crisp, citrusy Pinot Gris or Pinot Grigio adds a refreshing lift to creamy, spicy and slightly sweet sauces, such as this red pepper aioli. It’s especially good if your dish includes feta, grilled chicken, or roasted veggies.
More sauces with a spicy kick
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Full Recipe
Roasted Red Pepper Aioli
Equipment
Ingredients
- 2 cloves garlic (crushed and peeled)
- 1 Tablespoon chipotle pepper ( in adobo sauce, canned, optional)
- 1 Tablespoon lemon juice (½ lemon)
- 1/4 cup roasted red peppers (jarred, seeded and chopped)
- 1 cup mayonnaise
- Kosher salt and freshly ground black pepper
Instructions
- Add all ingredients to a food processor or blender and process until smooth. Season with additional salt and pepper, to taste. Enjoy!
Notes
- Store leftover red pepper aioli in an airtight container in the refrigerator for up to 1 week. Make sure to give the sauce a good stir before serving, as the creamy mayo may separate during storage.
- I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
- Always taste red pepper aioli after mixing the ingredients together. You may find that you want to adjust the flavor by adding more seasoning, more lemon juice to balance the richness, or mix in an extra splash of adobe sauce for a more prominent taste.
- Adjust the consistency of the aioli to your liking. Stir in water or adobe sauce for a thinner sauce, or mix in more mayo for a thicker sauce.
- Chill the sauce for about 15 minutes before serving. While this is optional, it helps the sauce to thicken and for the flavors to meld together and intensify.
- Stir leftover red pepper aioli with additional liquid (if needed) as it will naturally thicken in the fridge and the creamy mayo may also separate.
- Make a double batch of red pepper aioli by simply doubling the ingredients called for in this recipe, if needed.
- Honey for sweetness – Stir in 1–2 teaspoons of honey to offset any heat and for a touch of sweetness. This is a delicious option for dipping crispy chicken or drizzling over zucchini fries.
- Kick of heat – Add 1–2 teaspoons of sriracha for sweet heat. It’s great with Asian-inspired dishes or burgers.
- Vegan aioli – Use vegan mayonnaise for a vegan-friendly sauce.
- Make it lighter – Use reduced fat mayo for a lighter aioli that won’t be as rich, if you prefer. Plain Greek yogurt can also be used to replace the mayo for a tangy, protein-rich version that’s still lighter than mayo.
- Smoky red pepper aioli – Add a dash of smoked paprika to pair with grilled meats, seafood, and roasted vegetables.
- Add fresh herbs – Blend in finely chopped cilantro, parsley, or chives for a fresh twist. It’s great for slathering on wraps, dipping spring rolls, or spooning over healthy grain bowls.
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