I’ve had a plethora of jalapeno peppers the past couple of weeks. I’ve enjoyed them fresh on tacos, in scrambled eggs and more, but I wanted to do something else with them. Hot sauces are in the plans for most of the peppers that I’m growing this year so the decision was made to find something to do with all those jalapenos. The wife found a great recipe (original recipe here) online that we wanted to take a stab at. We followed it pretty much verbatim, but changed a couple of things to match what we were looking for in the end result, as well as what we had on hand.

Ingredients

  • ¾ cup mayonnaise
  • dash of olive oil
  • ½ cup fresh cilantro
  • 3 jalapenos, chopped (guts and all)
  • 1 ½ garlic cloves
  • juice from 1 lime
  • ½ tsp cumin
  • salt to taste
jalapeno aioli

Cooking Directions

This point is super simple — just blend everything in a blender or food processor until smooth. I think I blended for roughly 7-8 minutes in a blender that may be on its last legs, but times will vary on your personal tastes and equipment.

jalapeno aioli

Our version of this aioli was a bit spicier than the original recipe probably intended. I’d venture to say that you can add as many peppers as you like without resulting in any other adjustments to the ingredients — maybe the amount of salt added to taste. This is also a recipe simple enough and versatile enough that I think just about any pepper variety would work.

jalapeno aioli

The wife and I love this jalapeno aioli. We’ve literally put it just about on everything. There’s just something about this condiment that gives foods a brightness and freshness that, so far, has worked well other foods.