Sweet Bell Pepper Aioli

Serving a jar of red pepper aioli with chives on top.

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!

a bowl of roasted bell peppers.

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).

roasted red peppers with mayo and garlic.


How To Roast Bell Peppers:

  1. Preheat the oven to 400°.
  2. Place the bell peppers on a baking sheet (you can line it with parchment or foil to save on cleanup).
  3. Place the peppers in the oven and roast for 30 minutes or until the skins are blackened and papery.
  4. Transfer the peppers to a bowl and cover with plastic wrap OR transfer to a paper bag and seal it up tight.
  5. Let the peppers sit for 15-20 minutes to cool.
  6. Peel the skins from the peppers (they should slip right off), remove the stems, open the pepper and remove the seeds and membranes.
  7. You can use them immediately or refrigerate for later use.
Combining the ingredients in a mini food processor.

Assembling Sweet Bell Pepper Aioli:

This really couldn’t be any simpler…

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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.

The blended red pepper aioli in a jar.

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.

Refrigerate the sweet bell pepper aioli to allow it to thicken.

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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a jar of red bell pepper aioli.
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4.64 from 11 votes

Sweet Bell Pepper Aioli

Quick and easy, this aioli makes a delicious spread for sandwiches, sauce for grilled seafood or dip for fries.  What will you do with it?
Author: Lisa Lotts
Course Side Dish
Cuisine American
Keyword aioli, dipping sauce, sandwich spread, special sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 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.


Calories: 200kcal | Carbohydrates: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 179mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 38.2mg | Iron: 0.2mg

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This easy aioli recipe is a breeze to make with only 3 ingredients! Sweet Bell Pepper Aioli is a delicious spread for sandwiches, dip for fries and sauce for grilled chicken or seafood. Gluten-free and paleo! #aioli #mayonnaise #aiolirecipe #redpeppers #roastedredpeppers #roastedpeppers #pimentos #saucerecipe #seafoodsauce #dippingsauce #sandwichspread #paleosauce #vegetariansauce #glutenfreesauce

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  1. 5 stars
    I usually do not comment on any kind of food blog/recipe BUT THIS WAS AMAZING. I made it tonight for my husband and me for dinner with the California Chicken Panini Sandwich. So delicious, looking forward to making this again VERY soon .

  2. 5 stars
    So simple and so good! I tried it on the smoked chicken panini and it was delicious–not too overpowering. I used roasted red peppers in a jar and they worked well. I agree with other comments, this would make a great dip, I can see it in pasta, I’d also suggest a salad dressing. This is a sure thing.

    1. Glad you liked the aioli. I love it on that sandwich!

  3. 5 stars
    This is wonderful. I love the taste of roasted peppers, Mixing them with mayo and garlic sounds like a dreamy sauce, dip or spread to me 🙂

  4. I love roasted bell pepper flavor in dips, hummus, chutney!! This Aiole looks so creamy! Can’t wait to try it!

  5. 5 stars
    This is such a great idea for an aioli, Lisa! I looooooove creamy aiolis and am always excited to try new ones. This would be awesome slathered on a burger, sandwich… actually, I’d probably slather this on just about everything. Ha!

  6. 5 stars
    So many yes’ here. This sounds amazing for so many different things! Awesome sandwich spread, but great dip too. I can also envision using it as a pasta sauce base. Great recipe!

  7. Looks perfect for grilled veggies! And pretty!

    1. Thank you! It’s great for anything on the grill, or steamed asparagus, broccoli etc. Love it on a sandwich too!