My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.
Roasted Poblano Aioli
Servings: Makes 2 cups; 1 Tbsp per serving
Time: About 10 minutes active and total
Price: About $7.00 total; $0.22 per serving
Nutrition (per serving):
Saturated Fat: 0.83g
1 poblano (also called pasilla) pepper or sweet red pepper
1 1/2 cup mayo (I used half light/low-fat)
2 Tbsp mustard
3 Tbsp Old Bay or Creole Seasoning
3 Tbsp prepared horseradish
3 Tbsp pickle juice or lemon juice
2 garlic cloves, minced
1. On a grill, grill pan, under a broiler or simply on a stovetop burner, char pepper on all sides. Remove with tongs and let cool. To decrease cooling time, carefully cut the pepper lengthwise - there will be hot steaming escaping. When cooled, mince and set aside.