Chili-Lime Jalapeño Aioli
Creamy with a green-chile wink and just enough lime to make tacos, grilled shrimp and street corn sing. This is the sauce you drizzle first, then keep on the table because someone will absolutely want another spoonful.
Ingredients
Method
- Whisk mayonnaise, Greek yogurt, Ellbee's Jalapeño Olive Oil, Ellbee's Chili Lime Gourmet Garlic, Ellbee's Champagne Balsamic Vinegar and lime juice until completely smooth.
- Fold in cilantro and season with a small pinch of salt. Let the aioli chill for 10 minutes if possible; the garlic and chile notes settle in beautifully.
- Spoon over shrimp tacos, grilled chicken, corn, sandwiches or a platter of crispy potatoes. Keep covered in the refrigerator for up to four days.
Notes
Time: 10 min
Kitchen tip: Want more heat? Blend in half of a seeded fresh jalapeño. Want less? Leave the aioli as written—it is bright, not punishing.
