Jalapeño Arugula Aioli

| Last Updated: August 17, 2019 | , , ,

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A fresh tasting dip or spread…

When you first think arugula and jalapeño, you may not think there’s much in common. But there’s a lot more “there” there than you may think. Arugula, with its fresh peppery taste, pairs so well with the bright, grassy flavor of jalapeño peppers. It makes for one delicious aioli that’s perfect either as a dip or a spread. It’s particularly good on veggie sandwiches or go hearty and try it as a side to steak. It’s a fresh (and lightly fiery) sauce that’s pretty versatile even with its unique flavor.

Jalapeño peppers are typically hot enough for most. But, if you’re like us, you may want to increase the heat up a notch. We recommend adjusting the chili pepper used instead of increasing the amount of jalapeños used. Serrano peppers have a similar (though not exact) bright flavor, but they are a notch up on the pepper scale – often twice as hot (or even more) than a jalapeño.

jalapeno arugula aioli

Jalapeño Arugula Aioli

0 from 0 votes
Prep Time 10 mins
Total Time 10 mins


  • 2 jalapeño peppers destemmed and quartered
  • 2 cloves garlic
  • 1 cup spinach leaves
  • 1 cup arugula leaves
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup canola oil


  • Place the jalapeño pepper and garlic in a blender and process until minced.
  • Add the spinach and arugula leaves, along with the mayonnaise, lemon juice, lemon zest, Dijon mustard, and salt. Blend until smooth.
  • Once smooth, keep the blender running and slowly add the olive oil and canola oil. Continue to blend until the oils are incorporated into the aioli.
  • Use immediately, or for best flavor refrigerate for 3 to 6 hours prior to use to allow the flavors (and spiciness) to meld.


Want it hotter? Try serrano peppers instead of jalapeños. Depending on the size of the serranos (they tend to be smaller), add more to the recipe (but note serrano peppers are often twice - if not more - the heat of jalapeños). Adapted from Earthbown Farm.
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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