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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.
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103.59375
156
103.59375

Roasted Poblano Aioli

October 23, 2011

30 min or less active, 30 min or less total, fall, gluten-free, side, summer, vegan

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.
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Information

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):
Calories: 56.8
Protein: 0.1g
Fat: 0.83g
Saturated fat: 0.83g
Carbohydrates: 1.1g
Fiber: 0.45g
Sodium: 88.5mg
Cholesterol: 4.9mg
High In:
Good Source:
Low In:

Ingredients

  • 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

Preparation

  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.
  2. In a large bowl, whisk together the remaining ingredients. Add minced pepper and taste - adjust seasonings. If you have time, cover and refrigerate for an hour or two to allow the flavors to marry.

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