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Wanna up your sauce game? Then having a good aioli up your sleeve is essential. Especially for those days you run out of ketchup/sauce in the fridge! Not to mention the fact that you can make some kick ass aiolis that will take your burger and wedges game up to “boss” level. This quick chipotle aioli along with my pickled onion recipe on a bacon cheeseburger will knock your socks off!
Chipotle & Adobo
What are chipotles? Keeping it simple – chipotles are just dried jalapeños. They are smoked and dried & are very common in Mexican cuisine.
Often when you see them in the supermarket you will find them in tins or jars saying “chipotle in adobo”. This means they are preserved in adobo sauce which is a spicy sauce containing vinegar, sugar, tomato, spices and other chili peppers. The chipotles are then rehydrated within the adobo sauce and are ready to use.
Personally I love using them to rub on a steak before grilling or maybe some beef cheeks/short ribs before smoking and slow cooking. Probably the most popular way you see chipotle is in an aioli or mayonnaise. Hence my quick chipotle aioli recipe that can be knocked together in minutes.
Storing Chipotle Aioli
ALWAYS store aioli in an airtight container in the fridge. I’m a touch anal and like to label any homemade sauces that I make. I put the date I made it so I know but of you are unsure of shelf life then but a ‘best before (bb) date on it’
Even QUICKER Chipotle Aioli
In a jam? Sometimes, if I need to make it quicker than 5 minutes OR I didn’t have any eggs on hand I would use a couple teaspoons of the adobo sauce you get in the tin and mix it with mayonnaise – quick chipotle aioli 2.0
Feeling a little adventurous? You can always smoke and dry your own jalapeños at home – great fun but defo a touch more time consuming than buying them in the shop!!
You can go a different chili route and try these other recipes of mine! Both of these recipes are pantry (fridge) staples in our home and get used regularly for sandwiches, tacos, burgers etc. so I’d hit them up asap – just sayin!
Check out these other GENIUS ideas from some friends too
Authentic Mexican Salsa by Katherine D’Costa of ‘Wander Spice’
Thai Sweet Chili Sauce by Helene Dsouza of ‘Masala Herb’
Gluten Free Baked Hatch Chilis Rellenos by Kristen Wood of ‘Moon and Spoon and Yum’
Homemade Red Chili Paste by Azlin Bloor of ‘Lins Food’
Enjoy and Happy Cooking & Happy Eating Friends!!
- 1-2 egg yolks see notes
- 1 clove garlic chopped
- 1 tbsp lime juice
- 2-3 chipotle peppers see notes
- 1/2 tsp honey
- 120 ml olive oil see notes
- 1 pinch salt
- Place chipotles in blender and blend for a minute to break them up
- Add all ingredients EXCEPT oil and blend for a moment, gradually incorporate oil a small bit at a time until thickened slightly
- Strain aioli throw a sieve to remove chipotle bits and store in fridge for 3-5 days
- chef knives
- chopping board
- small blender
- measuring tools
- I have made this with both 1 and 2 egg yolks. Both work but adding the 2nd egg yolk makes a firmer aioli so it depends upon of you want it runny or firmer.
- 3 chipotles is the spice level I like but might be best to start with 2 and see how you go. Chipotles last for AGES in the fridge so you can always make a new batch next week!
- the amount of olive oil depends upon the eggs used so add oil gradually and check the consistency of your aioli as you make it.