Roasted Red Pepper and Garlic Aioli
This roasted red pepper and garlic aioli is a flavorful and versatile sauce that can be used as a dip, spread, or marinade. It's made with roasted red peppers, garlic, mayonnaise, Greek yogurt, cilantro, lemon zest and juice, salt and pepper. The roasted red peppers give the aioli a smoky and sweet flavor, while the garlic adds a savory note. The mayonnaise and Greek yogurt make the aioli creamy and rich, while the cilantro, lemon zest and juice add a bright and fresh flavor. This aioli is perfect for dipping vegetables, spreading on sandwiches, or marinating chicken or fish.
The origins of aioli are murky, but it is thought to have originated in the Mediterranean region. The word "aioli" comes from the Catalan word "all i oli," which means "garlic and oil." Aioli is traditionally made with just garlic and olive oil, but over time, other ingredients have been added, such as lemon juice, herbs, and even mayonnaise. This roasted red pepper and garlic aioli is a modern take on the classic sauce. It combines the smoky and sweet flavors of roasted red peppers with the savory flavor of garlic, the creaminess of mayonnaise and Greek yogurt, and the bright and fresh flavor of cilantro, lemon zest and juice.
Roasted Red Pepper and Garlic Aioli Roasted Red Pepper and Garlic Aioli Roasted Red Pepper and Garlic Aioli Roasted Red Pepper and Garlic Aioli
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 red bell peppers
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic (2-3 cloves)
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • 1 lemon, zested and juiced
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the red bell peppers in half, remove the seeds and ribs, and place them on a baking sheet.
  3. Drizzle the red bell peppers with olive oil and season with salt and pepper.
  4. Roast the red bell peppers for 25-30 minutes, or until they are softened and slightly charred.
  5. Remove the red bell peppers from the oven and let them cool slightly.
  6. Once the red bell peppers are cool enough to handle, peel off the skin.
  7. Transfer the roasted red peppers to a food processor or blender and add the minced garlic, mayonnaise, Greek yogurt, cilantro, lemon zest and juice, salt and pepper.
  8. Process until smooth and creamy.
  9. Taste and adjust seasonings as needed.
  10. Serve immediately or store in the refrigerator for up to 5 days.
Why It Works
  • Roasting the red peppers intensifies their flavor and gives them a smoky sweetness.
  • Using both mayonnaise and Greek yogurt makes the aioli creamy and rich, while the lemon juice, herbs, and spices add a bright and fresh flavor.
  • This aioli is versatile and can be used as a dip, spread, or marinade.