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Southwestern Aioli With Lime And Jalapeno
Rosenfeld, a Boston-based chef and contributing editor at Fine Cooking, included this
recipe in a piece he did on cooking burgers. We tried it that context and loved it. But the recipe
produces so much aioli and we eat so few burgers that we had to come up with other uses. We tried it
next with grilled salmon steaks and decided that this could be the beginning of a
beautiful relationship.
We're open to your suggestions, especially if they begin with "we tried. . . ."
| 1 large clove garlic |
1/2 t. sea salt |
| 1 lime, zest and juice |
1 c. mayonnaise |
| 2 T. jarred jalapeno chili pepper slices, finely chopped |
2 T. cilantro leaves, coarsely chopped |
| freshly ground pepper to taste |
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- Smash, skin, and mince the garlic. Sprinkle 1/4 t. of the salt over the garlic, and scrape
the flat side of a chef's knife back and forth over it until the garlic becomes a paste.
- Using a grater, zest the lime. Squeeze the juice out of the lime into a small bowl.
- In a larger bowl, combine the mayonnaise, garlic paste, jalapenos, cilantro, lime zest, black
pepper, the remaining salt, and 1 T. of the lime juice.
- Cover and chill for at least one hour. Check the aioli before serving; you may want to
add more lime juice.
1 1/4 cups (18 servings)
Source: Tim Rosenfeld, The Washington Post, May 23, 2007
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