Want a quick and easy condiment that’s equally good for dipping, drizzling and spreading? This ambrosia-like sweet bell pepper aioli is it. Red pepper aioli is good straight from the blender and thickens in the refrigerator.
If you need to add a little zip to a sandwich or some pizazz to plain chicken breast, or maybe you want to liven up a vegetable platter, look no further than this subtly sweet aioli mayo. It’s creamy, lush and just a bit will add flavor to virtually anything you put it on. Sweet Bell Pepper Aioli is the special sauce that’s good on everything!
I don’t know about you, but sweet peppers are always on my grocery list. Aside from being a constant background player in my cooking, like this easy fattoush or sweet salsa, red bell peppers (and sometimes yellow and orange) often take a leading roll — like these turkey stuffed peppers or this easy scramble. Today, I’ll show you the easy steps to making an easy homemade aioli without the raw eggs and with only 3 ingredients – (if you don’t count salt and pepper).
Table of Contents
How To Roast Bell Peppers:
- Preheat the oven to 400°.
- Place the bell peppers on a baking sheet (you can line it with parchment or foil to save on cleanup).
- Place the peppers in the oven and roast for 30 minutes or until the skins are blackened and papery.
- Transfer the peppers to a bowl and cover with plastic wrap OR transfer to a paper bag and seal it up tight.
- Let the peppers sit for 15-20 minutes to cool.
- Peel the skins from the peppers (they should slip right off), remove the stems, open the pepper and remove the seeds and membranes.
- You can use them immediately or refrigerate for later use.
Assembling Sweet Bell Pepper Aioli:
This really couldn’t be any simpler…
Place the roasted bell peppers, garlic and your favorite mayonnaise (I like Duke’s and Hellman’s Real Mayonnaise) into a blender. Blend until smooth. Taste for seasonings and add salt and/or pepper as needed.
That’s it. The aioli might seem a bit thin coming right from the blender, but that’s normal. If you refrigerate it a bit it will thicken up. I usually make this in advance and keep it in a glass jar for when I’m ready to use it.
So, is it a condiment? Is it a sauce? Yes to both. Red pepper aioli straddles the line between both, which makes it a very flexible ingredient indeed. Try it with these Spicy Zucchini Fries or in this Smoked California Chicken Panini. What else will you use it on?
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Sweet Bell Pepper Aioli
- 1 red or yellow bell pepper
- ½ cup mayonnaise
- 1 clove garlic minced
- salt and pepper to taste
- Preheat the oven to 400°. Place a bell pepper on a sheet pan lined with parchment paper and roast for 25-30 minutes or until skin is blackened and papery.
- Transfer the pepper to a small bowl and tightly wrap the bowl with plastic wrap. Let the pepper cool to room temperature. Peel the skins from the pepper and discard. Remove the stem and seeds and discard.
- Transfer the flesh of the bell pepper to a mini prep food processor. Add the mayonnaise and minced garlic. Pulse until the pepper is fully blended into the mayonnaise, scraping the sides and pulsing again if necessary.
- Transfer the aioli to a airtight container and refrigerate for several hours or overnight for the flavors to marry and the aioli to thicken.
- Store refrigerated for up to one week.
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