Lime and Jalapeno Aioli
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
4 – 6 Garlic cloves, depending on you
Pinch – ½ teaspoon of salt
Two egg yolks
150ml/5 oz of Oil (variety chosen by you)
2 – 3 Tbsp Lime juice
1 – 3 Tbsp of finely chopped Jalapeño peppers (depending on your chile tolerance)
1 Tsp of ground black pepper
Instructions:
In a mortar and pestle, squish the garlic cloves into a smooth-isn paste.
In a bowl – not metal – whisk the egg yolks and salt together for about a minute until they become thick.
Here comes the tricky part, you may want to find yourself a helper for this. Whilst continuously whisking, add the oil a few drops at a time. Do not add more oil until the drops have been incorporated into the egg yolks.
Once the mixture becomes thickened, like cream, add the lime juice and whisk to combine. Now add the remaining oil, in larger, 1 – 3 tablespoon, batches.
When all the oil has been added stir in the black pepper and chopped Jalapeños. It can be stored in an airtight container – or sterilised jar – in the refrigerator for 2 – 4 weeks.
Notes
A rough guide for the amount of Jalapeño chile:
1/2 Tbsp – Very mild
1 Tbsp – Mild
2 Tbsp – Medium
3 Tbsp – Hot(ish)
From nudefoodhero.com