Cascabel Chile Aioli

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

Heat Scale
Submit Recipe


2 egg yolks
1 tablespoon red wine vinegar
1/2 cup corn oil
1/4 cup olive oil
1/4 tsp. cascabel chile puree**
1/4 tsp. paprika
1/4 tsp. pure chile powder
1/4 tsp. cayenne
1/2 tsp. salt
1/2 shallot, minced
1 small clove garlic, minced
1 tsp. fresh lime juice

**see recipe in the Cascabel “sauce” category


In a mixing bowl, whisk together the egg yolks and vinegar, then combine the two oils and continue to whisk and drizzle the oils into the yolks.

Add the remaining ingredients and whisk just long enough to combine thoroughly.