Calabrian chili aioli is our go-to condiment for adding a fiery kick to almost any meal. Its roots lie in Calabria a region in southern Italy known for its bold flavors and sun-kissed peppers. We love how it transforms ordinary dishes into vibrant feasts bursting with tangy heat.
We whip up this luscious sauce using simple ingredients like mayonnaise and mashed Calabrian chilies. The result is a creamy topping that’s perfect for dipping fries or spreading on sandwiches. Its complex spicy flavor brings an unexpected flair to each bite.
Because these chilies are packed in oil they release a robust aroma that tantalizes our taste buds. We can’t wait to share this easy recipe that adds zing to everyday cooking.
Calabrian Chili Aioli Recipe
Ingredients
- 1 cup of mayonnaise
- 2 tablespoons of Calabrian chili paste
- 1 clove of garlic, finely chopped
- 1 tablespoon of fresh lemon juice
- ¼ teaspoon of salt
- Pinch of black pepper
Quick Reference Table
| Prep Time (minutes) | Total Time (minutes) | Yield |
|---|---|---|
| 5 | 5 | ~1 cup of aioli |
Instructions
- Place the mayonnaise in a small mixing bowl.
- Stir in the Calabrian chili paste with a spoon. We make sure to blend until the color is consistent and vibrant.
- Add the finely chopped garlic, then pour in the fresh lemon juice.
- Sprinkle the salt and black pepper over the mixture.
- Whisk everything together until we achieve a smooth, creamy texture.
- Taste our Calabrian chili aioli and adjust heat by adding more chili paste if desired.
Serving Tips
- We love spooning this aioli over grilled veggies or roasted potatoes.
- It also pairs well as a dipping sauce for crispy fries or seafood dishes.
Equipment And Tools
We rely on a few simple implements to achieve our Calabrian chili aioli. We prepare each item in advance so our workspace remains organized and efficient:
- Small Mixing Bowl
We need a sturdy bowl for whisking together the mayonnaise and the chilies. A wide bowl helps us combine ingredients thoroughly.
- Measuring Spoons
We use these to portion out the exact amount of chili paste and seasonings. Precise measurements let us control the heat and flavor.
- Whisk Or Sturdy Spoon
We whisk or stir to create a smooth blend. This step ensures an even distribution of Calabrian chili and garlic.
- Rubber Spatula
We scrape down the sides of the bowl to avoid any wasted sauce. This tool helps us gather every bit of our creamy spread.
| Tool | Purpose |
|---|---|
| Small Mixing Bowl | Whisking and combining all ingredients |
| Measuring Spoons | Ensuring accurate amounts of chili paste and seasonings |
| Whisk Or Sturdy Spoon | Mixing everything into a consistent texture |
| Rubber Spatula | Scraping the bowl for minimal waste |
Ingredients
- Mayonnaise (1 cup)
- Calabrian chili paste (2 tablespoons)
- Garlic (1 clove finely minced)
- Lemon juice (1 tablespoon)
- Salt (1/4 teaspoon)
- Black pepper (1/8 teaspoon freshly ground)
We rely on mayonnaise as our creamy base while the Calabrian chili paste brings bold heat that defines this aioli. We finely mince garlic to add a sharp depth of flavor. We mix in fresh lemon juice to brighten the sauce. We season with salt and black pepper for extra balance. Our goal is a smooth spread that highlights the vibrant Calabria peppers.
| Data | Value |
|---|---|
| Prep Time | 5 minutes |
| Yield | About 1 cup |
Prep
We begin by softening our fresh garlic for Calabrian Chili Aioli. We also measure our chili paste precisely to balance the sauce’s signature heat.
Roast The Garlic
We place an unpeeled garlic head on a small piece of foil. We drizzle it with a teaspoon of olive oil. We wrap the foil tightly to trap moisture. We roast in a preheated oven at 400°F until the garlic is soft and golden. We let it cool and then squeeze the cloves from their skins. We mash them into a paste with a fork.
| Oven Temperature | Roasting Time | Resulting Texture |
|---|---|---|
| 400°F | 15 minutes | Soft and caramelized |
Measure The Chilies
We use two tablespoons of Calabrian chili paste for our base. We rely on measuring spoons to ensure accuracy. We keep extra paste at hand if we want additional heat. We set the measured chilies aside for easy access during our mixing process.
Directions
Let us turn our prepared ingredients into a silky sauce. Follow these steps for a bold and tangy Calabrian Chili Aioli.
Combine Base Ingredients
We place 1 cup of mayonnaise in a small mixing bowl. We add the mashed roasted garlic. We drizzle in 1 tablespoon of lemon juice. We whisk until the mixture becomes smooth and creamy. We use a sturdy spoon or whisk for thorough blending.
Add Calabrian Chilies
We measure 2 tablespoons of Calabrian chili paste. We stir it into the mayo base until evenly combined. We keep extra chili paste on hand if we want more heat. Calabrian chili brings a lively flavor that brightens every bite.
| Chili Paste (tbsp) | Heat Level |
|---|---|
| 1 | Mild |
| 2 | Medium |
| 3 or more | Fiery |
Adjust Seasoning
We taste the aioli. We add salt and pepper as needed. We stir in more chili paste to deepen the spice if desired. We cover and chill the aioli in the fridge for at least 30 minutes if we want a richer meld of flavors.
Serving Ideas
We love to enjoy our bold Calabrian chili aioli in multiple ways. We dip crispy fries, veggie sticks, and toasted bread in its spicy creaminess. We drizzle it over roasted potatoes, salads, and grilled seafood for an added spark of flavor. We also spread it on burgers, sandwiches, and fish tacos to deliver a tangy and spicy finish. We whisk a tablespoon into pasta salads or deviled egg fillings for an unexpected twist. We garnish grilled veggies or roasted meats with a drizzle of this zesty sauce.
| Dish | Serving Method |
|---|---|
| Grilled shrimp | We spoon a small dollop over each shrimp for tangy spicy bites |
| Fish tacos | We replace sour cream with aioli for a zesty creamy filling |
| Roasted veggies | We toss them with a spoonful for a bold finish |
| Crispy fries | We serve it as a dipping sauce for an irresistible side |
Storage Tips
We keep our Calabrian Chili Aioli in an airtight container to protect its bold flavor. We store it in the coldest part of the refrigerator to maintain freshness. We find that the aioli maintains its tangy taste for about five days. After that time we recommend discarding any unused portion.
| Storage Method | Maximum Duration | Important Notes |
|---|---|---|
| Refrigerator | 5 days | Keep sealed and chilled for the best taste |
| Freezer | Not recommended | Texture separates and flavor becomes less vivid |
- Transfer the prepared aioli to a clean jar or container.
- Ensure the lid is tightly sealed to prevent air exposure.
- Check color and aroma before each use.
- Discard if any off-smell or discoloration appears.
Conclusion
We love how this spicy sauce brings a burst of flavor to our everyday cooking. Its tangy kick and versatile nature keep us excited to experiment with new dishes and flavor variations.
We hope everyone enjoys discovering creative ways to serve it at home or share it with friends. Our favorite recipes get an instant upgrade from a dollop of this vibrant condiment and we can’t wait to see how others embrace its bold twist.
Frequently Asked Questions
What is Calabrian chili aioli?
Calabrian chili aioli is a creamy, flavorful sauce made with mayonnaise, roasted garlic, lemon juice, and mashed Calabrian chilies. Hailing from Southern Italy’s Calabria region, it offers a tangy heat that transforms everyday meals into something extra special. This aioli is perfect for dipping, spreading, or drizzling over your favorite dishes. Its bold flavor and spicy kick come from the vibrant peppers that give it a distinctive taste. Easy to make and highly versatile, this condiment can bring a delicious burst of excitement to burgers, sandwiches, seafood, and more.
How is it made?
To make Calabrian chili aioli, simply whisk together mayonnaise, roasted garlic, lemon juice, salt, pepper, and a couple of tablespoons of Calabrian chili paste. The chili paste provides the zesty punch, while the garlic and lemon bring a balanced brightness. Adjust the spicy heat by adding more or less chili paste based on personal preference. Once all ingredients are thoroughly mixed, chill the aioli in the fridge for about 30 minutes. This resting time allows the flavors to meld, creating a smooth and savory sauce ready to elevate any meal.
How can I adjust the heat level?
Adjusting the heat is simple: reduce or increase the amount of Calabrian chili paste. If you want a milder aioli, start with a lower amount, then taste and add more as needed. Prefer a fiery sauce? Go ahead and spoon in an extra teaspoon or two of chili paste. Just remember to blend thoroughly after each addition to keep the flavor balanced. Don’t forget that both the garlic and lemon juice also contribute flavor, so be mindful of maintaining the aioli’s overall taste while playing with the level of spiciness.
What dishes pair well with this aioli?
Calabrian chili aioli is highly versatile. It works beautifully with crispy fries, roasted vegetables, grilled seafood, and even as a spread on sandwiches or burgers. Drizzle it over roasted potatoes or use it as a zesty dip for veggie sticks. You can also mix it into pasta salads to add extra zest. For seafood options, spoon a dollop over grilled shrimp or fish tacos. Whether you want a punchy topping or a stand-out dip, this aioli complements a wide range of dishes with its bold, tangy kick.
How should I store it?
Store Calabrian chili aioli in an airtight container in the coldest part of your refrigerator. It generally stays fresh for up to five days. Before each use, check the color and aroma—if anything seems off, it’s best to discard it. Freezing the aioli is not recommended, as it can affect the creamy texture and cause separation. To maintain quality, always use clean utensils when scooping out servings. Proper storage not only preserves the aioli’s flavor and texture but also helps ensure it remains safe and enjoyable to eat.
Can I use fresh garlic instead of roasted garlic?
Yes, you can use fresh garlic, but roasted garlic adds a mellow, sweet depth of flavor. Roasting softens the cloves and removes any harsh bite. If you prefer the bold taste of raw garlic, mince it finely and blend thoroughly into the mayonnaise. Keep in mind that raw garlic will create a more intense, pungent flavor compared to the mild sweetness of roasted cloves. Whichever you choose, the garlic should complement—the spiciness of the Calabrian chili without overpowering the other ingredients in your aioli.