Ancho Aioli

| Last Updated: August 17, 2019 |

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Mild smoky tang…

If you’re seeking an aioli recipe that’s light on the heat but delivers on the smoke, opting for ancho peppers is he way to go. As they’re dried poblanos, the heat is very mild, but it’s the smoky, earthy flavor that’s the real star. Paired with tangy mayonnaise and lime juice adds a tropical flair to the spread. It’s terrific with grilled shrimp, crab cakes, or even just as a French fry dip. 

Ancho Aioli

0 from 0 votes
Cook Time 5 mins
Total Time 5 mins


  • 6 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon ancho pepper chopped
  • 1 tablespoon cilantro
  • 1 teaspoon garlic
  • 1 teaspoon cumin
  • Salt and pepper to taste


  • Using a food processor, pulse blend all ingredients (except for salt and pepper) until fully combined.
  • Salt and pepper the aioli to taste.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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