Red Pepper & Sun-Dried Tomato Aioli
This smoky, tangy red pepper and sun-dried tomato aioli—effortlessly whipped up from everyday pantry items—brings a burst of smoky, tangy Spanish flavor to everything from simple crudités to burgers to French fries.
Ingredients
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- ⅓ cup jarred roasted red peppers (drained and patted dry), thinly sliced
- ⅓ cup sun-dried tomatoes in oil (drained), thinly sliced
- 2 cloves garlic, roughly chopped
- 1 tablespoon sherry wine vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil from the sun-dried tomatoes jar
Instructions
- In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve.
- Make-Ahead Instructions: This aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached.
Nutrition Information
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- Per serving (16 servings)
- Serving size: about 2 tablespoons
- Calories: 112
- Fat: 12 g
- Saturated fat: 2 g
- Carbohydrates: 1 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 85 mg
- Cholesterol: 6 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.