Pan Roasted Hot Pepper Aioli

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  Pan Roasted Hot Pepper Aioli

Pan Roasted Hot Pepper Aioli

If you like it hot then this recipe is for you! I am a huge fan of chilies. I love them dry, but my preferred way to eat them is fresh. When they are fresh you can really appreciate the citrus and floral notes that dissipate during the drying process. My love of peppers is followed closely by my love of aioli. I know, it’s not everyone’s cup of tea, and yes it is laden with fat and calories, but nothing quite gets the job done like a creamy aioli. And what’s more, it’s incredibly easy to make.

Hot Pepper Aioli

With a basic aioli, the flavour infusions are limitless. Here I paired my love of fresh peppers with a rich aioli, which helps to temper the incendiary qualities of some of the peppers used.

In lieu of focusing on one particular pepper, I used a chorus of peppers ranging in heat intensity and flavour to give this condiment a deeper and more rounded flavour. Scotch bonnets were used for their intense, almost acidic heat. While incredibly spicy, their flavour is bright, sunny and citrus-like. Poblanos were used for their verdant and fresh quality but are substantially less heat packed than Scotch bonnets. Jalapeños and red chilies were used as a bridge in both heat and flavour between the Scotch bonnets and poblanos.

Scotch Bonnet Pepper

Most aioli use some sort of acid, typically lemon juice. Here I opted to use apple cider vinegar, as its sweetness and fruitiness helps to accentuate the aromas of the peppers, while adding a bit of lightness to this rich sauce.

Wondering how to incorporate this sauce into your next meal, well just about any way you would use a mayonnaise, but where a little spicy kick is needed. My favourite ways include: spread on a turkey sandwich, as a replacement for regular mayo in a potato salad, or as a dip for fried seafood, particularly calamari.

Pan Roasted Hot Pepper Aioli

Hot Pepper Paste


7 Scotch Bonnet peppers
1 Poblano pepper
1 Jalapeño pepper
1 Red Chili pepper
1 clove of garlic, peeled
1 teaspoon of olive oil
¼ teaspoon of salt
1 teaspoon of apple cider vinegar


Preheat oven to 350F

Set a cast iron skillet over medium heat

Toss all of the peppers and garlic with the olive oil and salt and sear in the cast iron skillet until slightly softened and blistered, about 10 minutes

Put the skillet in the oven and allow the peppers to roast until softened, about another 10 minutes

Remove the skillet from the oven and allow the peppers to cool

Once cool enough to handle, carefully remove the seeds, stems and as much of the skin as possible

In a food processor, pulse the peppers, garlic, and apple cider vinegar until a paste forms

Hot Peppers
Hot Peppers in a Cast Iron Skillet




2 egg yolks

1 cup of olive oil

2 tablespoons of the hot pepper paste

1 teaspoon of apple cider vinegar

¼ teaspoon of salt


In a food processor combine the egg yolks and hot pepper paste

Incorporate the olive oil in a thin steady stream. This should take about 5 minutes to fully incorporate

Once the aioli has combined add the apple cider vinegar and salt and pulse

At this point you can add more hot pepper paste if you would like it more spicy

Store in a sealed container in the refrigerator for up to one week

Hot Pepper Aioli
Hot Pepper Aioli