Chili Pepper Aioli

For this chili pepper aioli I used

4  small red chili peppers

2 egg yolks

1 1/2 tbsp white vinegar

1 1/2 cups avocado oil

pinch of salt

Using four chili peppers worked great and the result was super spicy. The next time I make this, however, I will probably use six or more since I love the fire of this little vegetable and they’re not too watery which makes them perfect for making aioli.  I threw the peppers into my mini food processor and then added two egg yolks  and a tablespoon and a half of white vinegar and processed to blend. Then I added one and a half cups of avocado oil in a steady stream, processing the whole time. The end result is fantastic –  super spicy, fiery, perfectly textured mayonnaise.