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.
- Using a food processor, pulse blend all ingredients (except for salt and pepper) until fully combined.
- Salt and pepper the aioli to taste.