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 canola or vegetable or olive 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 canola oil in a steady stream, processing the whole time. The end result is fantastic – super spicy, fiery, perfectly textured mayonnaise.