Roasted Red Pepper Aioli

Bowl of red pepper aioli topped with chopped roasted red peppers.

Course: Sauce

Cuisine: French

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 265kcal

Author: Platings and Pairings

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.

Print Recipe

Equipment

Blender or Food Processor

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

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.

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

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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