Roasted Red Pepper Aioli: Creamy Flavor for Every Bite

Enjoy Roasted Red Pepper Aioli, a creamy, low-carb, gluten-free condiment that elevates dishes with smoky sweetness and rich flavors.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 8 tablespoons

Course: Sauces

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Aioli

1 cup homemade mayo For best results, use homemade.
2 medium roasted red peppers Jarred peppers can be used as a substitute.
2 cloves garlic Adjust amount for desired flavor.
1 tablespoon fresh parsley Swap for basil or chives if desired.
1 tablespoon fresh lemon juice Lime juice can also be used.
1 teaspoon sea salt Kosher salt is a good alternative.

Equipment

Oven
baking sheet
food processor

Method

Roasted Red Pepper Aioli Instructions

Preheat your oven to 450°F (232°C). Halve the red bell peppers and remove the seeds, then place them skin-side up on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 25-30 minutes, until skins are blackened.
Allow the peppers to cool for about 10 minutes. Peel off the charred skin and discard any remaining seeds.
In a food processor, combine the peeled peppers, mayo, garlic, parsley, lemon juice, and a pinch of salt. Pulse until smooth and creamy.
Taste and adjust flavors by adding more salt or lemon juice as needed. Blend again to incorporate any adjustments.

Nutrition

Serving: 1tablespoonCalories: 100kcalCarbohydrates: 2gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 50mgSugar: 1gVitamin A: 400IUVitamin C: 10mgCalcium: 5mgIron: 0.5mg

Notes

This Roasted Red Pepper Aioli is low-carb, gluten-free, and can be stored in the refrigerator for up to a week. Consider letting it chill for 30 minutes for best flavor.

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