Ancho Aioli Smoky Spicy and Seriously Delicious
Ancho Aioli: Your New Favorite Condiment?
Ever feel like your burger is missing something ? Honestly, same. That is why you need this ancho aioli . The smoky flavor and subtle heat will elevate any dish.
Trust me, this spicy mayo recipe is a game changer.
This isn't your average mayonnaise. It's homemade aioli with a Southwestern twist. The ancho chili mayo brings a depth of flavor that you won't find in store-bought condiments.
This recipe is super easy and takes less than 20 minutes. It makes about 1 cup.
Benefits of Making Your Own Ancho Pepper Aioli
One of the best things about ancho aioli ? You know exactly what's in it. Plus, it's much healthier and fresher than anything from the supermarket.
Serve this at your next barbecue. Your friends and family will be begging for the recipe!
What Makes This Smoky Aioli So Special?
It's all about the ancho chiles . These dried peppers have a rich, fruity flavor with a mild heat. They bring a unique depth to this aioli recipe that you just can't replicate with other spices.
It will add that "je ne sais quoi" to your burger.
Where Does This Flavored Mayonnaise Recipes Come From?
Aioli , traditionally a garlic mayonnaise from the South of France, gets a Southwestern makeover here. The addition of ancho chiles adds a fantastic smoky flavor that pairs well with so many dishes.
This is an unpretentious recipe to add something special to your recipes.
What You'll Need To Make Your Ancho Aioli
Ready to dive in? Next, let's gather our ingredients. It's a pretty simple list and you probably have most of them already.
Ingredients & Equipment: Let's Get This Show on the Road!
Right then, fancy whipping up some seriously tasty ancho aioli ? I'm telling you, this is not your average aioli recipe . It’s got this amazing smoky kick that just elevates everything.
Main Ingredients: The Stars of the Show
- Mayonnaise: 1 cup (240ml) . Go for good quality full fat. Honestly, it makes all the difference!
- Garlic: 2 cloves minced. About 6g .
- Lime Juice: 1 tablespoon (15ml) fresh, please .
- Ancho Chile Paste/Powder: 1-2 teaspoons .
- Smoked Paprika: 1/4 teaspoon (1g) . Adds that lovely smoky aioli flavour.
- Salt: 1/4 teaspoon (1.5g) kosher salt. Adjust to taste.
- Black Pepper: 1/8 teaspoon (0.3g) fresh ground.
Quality Check : With mayo, you get what you pay for. Good mayo means great ancho aioli . It’s the canvas for all those other fantastic flavours.
Seasoning Notes: Spice It Up!
We're aiming for a perfect balance. The ancho chili mayo offers that rich, earthy sweetness. Smoked paprika enhances the smoky profile. Lime juice cuts through the richness and adds a needed brightness.
Flavor Enhancers: Don't be shy with the garlic and lime. But careful not to overdo it. That is especially the case with garlic. Fresh ingredients all the way!
Substitutions: No ancho paste? No worries! Ancho chili powder works just fine. You can also consider chipotle aioli recipe . Lacking lime? Lemon can be used. Just change the flavor profile.
Equipment Needed: Keep It Simple
- Mixing Bowl
- Whisk
- Measuring Spoons/Cups
- Knife and Cutting Board
Essential Tools: A whisk is crucial. But a fork will do in a pinch.
Household Alternatives: Don’t have measuring spoons? Eyeball it! Cooking should be fun, not stressful.
Honestly, this recipe is more about the vibe than precise measurements. And, trust me, once you try this ancho aioli for burgers , you'll be hooked!
Why is this recipe so amazing? It's because the homemade aioli is not complicated. It is simple to make, and delivers amazing flavours.
You might want to try other flavored mayonnaise recipes too.
Let's Whip Up Some Ancho Aioli: It's Easier Than You Think!
Honestly, making your own aioli recipe feels so much fancier than it actually is. This ancho aioli recipe is my go-to when I need a little somethin' somethin' to elevate my dishes.
And trust me, once you try it, you'll be slathering it on everything! I remember the first time I tried homemade aioli .
Oh my gosh! It was a total revelation. I'd been settling for plain mayo for way too long.
Prep Like a Pro: Your Ancho Aioli Foundation
Before you even think about whisking, let's get organized. This is your mise en place , darling. First, grab your ingredients.
Mince that garlic. Squeeze that lime. If you are using dried ancho chiles , remember to give them some time in hot water to soften.
This step's key to unlocking that smoky aioli flavour.
Ancho Aioli, step-by-step: From Zero to Hero in Minutes
- If using dried chiles, soften the 2 dried ancho chiles in 1 cup of hot water.
- In a mixing bowl, combine 1 cup mayonnaise , 2 minced garlic cloves , 1 tablespoon lime juice , and 1-2 teaspoons of your chile paste.
- Add ¼ teaspoon smoked paprika , ¼ teaspoon salt , and ⅛ teaspoon black pepper.
- Whisk everything together until super smooth. Don't be shy, give it some elbow grease!
- Taste, taste, taste! Add more lime for tang, salt for zing, or chile paste for heat. Make it yours .
- Cover the ancho chili mayo and chill in the fridge for at least 30 minutes . This lets all the flavors get to know each other.
Pro Tips for Ancho Aioli Perfection
One thing I learned the hard way? Don't overdo the garlic. Raw garlic is strong! Use good quality mayonnaise for the best results.
Trust me, it makes a difference. For the spicy mayo recipe , consider adding chipotle. Also, ancho aioli for burgers is my absolute favorite.
You can substitute ancho chili powder with Chipotle powder to add more smokiness.
So, there you have it! Your ticket to ancho aioli heaven. Serve this as an aioli dipping sauce with fries, burgers, or anything that needs a little oomph.
It will be the best flavored mayonnaise recipes ever. Enjoy!
Recipe Notes
Alright, let's chat about some extra bits to make your ancho aioli experience even better! These are just a few lil' things I've learned along the way.
Honestly, this homemade aioli is so versatile.
Serving Suggestions Get Fancy (or Don't!)
Okay, so picture this: thick cut fries, piled high. Now, drizzle with that creamy ancho aioli . Fancy, right? Nah! But seriously, plating it nicely with a little garnish? Chef's kiss!
This aioli dipping sauce is amazing with roasted sweet potatoes or corn on the cob. Also pairs amazing with burgers. For drinks? A cold beer or a limeade.
Storage Tips Keepin' it Fresh
Keep this bad boy in the fridge. A sealed container keeps it fresh for up to 3-4 days. Freezing ancho aioli ? I wouldn't.
The texture goes a bit weird, you know? Reheating isn't really a thing either, just keep it chilled and ready to go.
Variations Mix it Up!
Want it vegan? Easy! Just swap the mayo for a vegan one. Ta-da! Want to change the heat level? Add ancho chili mayo or chipotle powder.
BOOM! And If you want something different than ancho powder or paste, you can use chipotle powder for a smokier chipotle aioli recipe .
Nutrition Basics The Good Stuff
Okay, so this isn't exactly health food, alright? But, the garlic has some health benefits, and lime juice has Vitamin C.
So, it's not all bad. Plus, it makes everything taste better, which makes you happy. Happy is healthy, right? The spicy mayo recipe also has some calories and fat from the mayo.
Everything in moderation, yeah?
So there you have it! Now go whip up some smoky aioli and have fun with it! Seriously, don't overthink it.
Just taste as you go and make it your own ancho pepper aioli . You got this! The result will be one of the best flavored mayonnaise recipes that you have ever tried!
Frequently Asked Questions
What exactly is ancho aioli, and what makes it so special?
Ancho aioli is essentially a flavored mayonnaise, but think of it as mayo's cooler, more worldly cousin. It gets its smoky, mildly spicy kick from ancho chiles, a dried version of the poblano pepper.
The combination of that fruity heat with creamy mayo and garlic makes it a real flavor bomb, perfect for elevating your everyday eats.
Can I make ancho aioli ahead of time, or is it best served immediately?
Good news, mate! Ancho aioli is fantastic to make-ahead of time. In fact, it's better that way. Chilling it in the fridge for at least 30 minutes (but even longer, up to a few days) allows the flavors to meld and deepen, making it even more delicious. Just give it a good stir before serving.
I don't have ancho chiles, can I still make this recipe? What are some good substitutes to create this ancho aioli?
Absolutely! If you don't have dried ancho chiles or ancho chile powder, you can still get that smoky spicy vibe. Chipotle powder is a great substitute, as it offers a similar smoky flavour profile. You could also use a dash of smoked paprika combined with a pinch of cayenne pepper to mimic the heat and smokiness.
How long does ancho aioli last in the fridge, and how should I store it?
Your homemade ancho aioli will keep well in the fridge for up to a week, provided it's stored properly. To maximize its shelf life, store it in an airtight container, like a clean mason jar or a Tupperware with a tight fitting lid.
This will prevent it from drying out or absorbing any off-flavors from other foods in your fridge.
Is ancho aioli healthy? What are the nutritional considerations?
Like most aiolis, ancho aioli is relatively high in fat due to the mayonnaise. It's best enjoyed in moderation. You can lighten it up slightly by using a light mayonnaise. However, keep in mind that the chiles do contribute some vitamins and antioxidants.
It is worth nothing that the nutritional information included in the recipe is an estimate and may vary depending on the ingredients used.
What are some unexpected ways I can use my homemade ancho aioli? I'm bored of the usual burger toppings!
Think beyond burgers, Governor! Try it as a dipping sauce for sweet potato fries or roasted asparagus. Spread it on grilled cheese sandwiches for a spicy kick. It’s also fabulous drizzled over tacos, or as a flavour boost to fish tacos.
Also, try it mixed into scrambled eggs or even potato salad for a smoky twist you might be surprised!
Ancho Aioli Smoky Spicy And Seriously Delicious
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 150 calories |
|---|---|
| Fat | 16g |
| Fiber | 2g |
