Smoky Chipotle Aioli Recipes
CHIPOTLE AIOLI
Tasty condiment for sandwiches, but I think it makes a fantastic dip as well. Adapted from Chile Pepper magazine.
Provided by GaylaJ
Categories Spicy
Time 5m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a blender and blend until smooth.
- Transfer to a bowl or squeeze bottle, and refrigerate until needed.
Nutrition Facts : Calories 44.7, Fat 3.7, SaturatedFat 0.5, Cholesterol 2.9, Sodium 78.8, Carbohydrate 3, Sugar 0.8, Protein 0.2
CHIPOTLE AIOLI RECIPE
Steps:
- Add mayo, chopped chipotles, lime juice, adobo sauce and garlic to a medium bowl, whisking to combine. Season to taste with salt and more adobo sauce if needed. Store aioli in fridge for up to 2 weeks.
CHIPOTLE AIOLI (SPICY)
Great on chicken or tuna sandwiches, or as a dip.
Provided by David Miller Lowe
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 1.8 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 170.4 mg, Sugar 0.3 g
SMOKEY CHIPOTLE CHICKEN
Steps:
- In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
- Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
- Preheat half of a grill to medium-high heat.
- Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
- Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.
SMOKY CHIPOTLE AIOLI
This is such an easy, throw together sauce for crudite, smoked sausage bites, or steak bites. This recipe comes from Out of the Frying Pan.
Provided by Penny Stettinius
Categories Southwestern U.S.
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk all ingredients in a bowl until well combined.
- Store in an airtight container in the the refrigerator for up to a week.
Nutrition Facts : Calories 61.9, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 111.2, Carbohydrate 4.6, Fiber 0.3, Sugar 1.1, Protein 0.3
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