Habanero Honey Aioli
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
2 Tbsp. Dijon Mustard
2 Tbsp. honey
1/2 cup washed and chopped cilantro leaves
1 habanero chile, seeded and chopped
1 Tbsp. lemon juice
4 egg yolks
1 cup salad oil
1/2 tsp. salt
To make the Habanero Honey Aioli:
In a blender, blend together the mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add the egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside until ready to use. Refrigerated, this will keep for several days. Serve with fried oysters, shrimp or calamari.
Recipe from The Food Network.