This Roasted Poblano Aioli is a smoky, creamy dream that will take your dishes to the next level. Made with charred poblano peppers, fresh garlic, zesty lime juice, and a rich blend of avocado and olive oils, this aioli is packed with bold flavors and a silky texture. Perfect as a dip, spread, or drizzle, it’s the ultimate finishing touch for tacos, burgers, roasted veggies, or anything that needs a little extra kick. Quick to whip up and irresistibly delicious!
Roasted Poblano Aioli
This roasted poblano aioli is a smoky, creamy blend of charred peppers, zesty lime, and garlic, delivering a bold yet balanced flavor with a rich, silky texture. This makes a great condiment to be used drizzled on top of tacos, nachos or as a dipping sauce for french fries.
Ingredients
- 2 egg yolks
- 4 medium cloves garlic peeled and minced
- 1 tablespoon fresh lime juice
- 1/2 cup avocado oil
- 1/2 cup extra-virgin olive oil
- 1 roasted poblano pepper peeled, seeded, and finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika for extra smokiness
Instructions
Roast the Poblano
- Place the poblano pepper directly over a gas flame or under a broiler, turning until charred on all sides (about 5–7 minutes).
- Place the roasted pepper in a bowl, cover with plastic wrap, and let it steam for 5 minutes. Peel off the charred skin, remove the seeds, and roughly chop the flesh.
Prepare Ingredients
- Add the egg yolks, minced garlic, lime juice, kosher salt, and chopped poblano pepper to a tall, narrow container suitable for an immersion blender.
- Pour in the avocado oil, leaving the olive oil aside for now.
Emulsify the Base
- Place the immersion blender at the bottom of the container and blend on high speed without moving the blender for about 10–15 seconds, until the mixture starts to thicken and emulsify.
Incorporate Olive Oil
- Slowly drizzle in the olive oil while blending, lifting and tilting the immersion blender to incorporate all the oil. Continue blending until the aioli is smooth and creamy (about 30 seconds total).
Taste and Adjust
- Taste the aioli and adjust seasoning with additional lime juice or salt if needed.
- Optional: Stir in smoked paprika for an extra layer of flavor.
Serve
- Use immediately or refrigerate in an airtight container for up to 3 days.
Notes
Frequently Asked Questions for Roasted Poblano Aioli
1. What is aioli?
Aioli is a creamy, flavorful emulsion of egg yolks, oil, and garlic, similar to mayonnaise but richer. This version incorporates roasted poblano peppers for a smoky and earthy twist.2. Why do you start with avocado oil and drizzle in olive oil?
Starting with avocado oil provides a neutral, stable base to ensure the emulsion forms properly. Drizzling in olive oil at the end adds richness and a balanced flavor without overpowering the aioli.3. How do I roast the poblano peppers?
- Roast the peppers directly over a gas flame, on a grill, or under a broiler until the skin is charred and blistered.
- Place them in a bowl covered with plastic wrap or in a sealed bag to steam for 5 minutes.
- Peel off the charred skin, remove the seeds, and chop the flesh.
4. Can I use a blender or food processor?
Yes! An immersion blender is recommended for ease and consistency, but a regular blender or food processor works too. If using one of these, follow the same process of starting with avocado oil and slowly adding olive oil.5. What type of oil should I use?
- Avocado oil is neutral and helps create a stable base.
- Extra-virgin olive oil adds richness and a slightly fruity flavor. You can substitute another neutral oil like grapeseed for avocado oil if needed.
6. How do I make sure the aioli doesn’t break?
- Add the avocado oil all at once at the start to create a stable base.
- Slowly drizzle in olive oil while blending to maintain the emulsion.
- Ensure all ingredients are at room temperature for the best results.
7. Can I make this without raw egg yolks?
Yes, you can use pasteurized eggs for safety or substitute the egg yolks with 2 tablespoons of store-bought mayonnaise for a shortcut version.8. How long does this aioli last?
Store the aioli in an airtight container in the refrigerator for up to 3 days. Since it’s made fresh and without preservatives, it’s best enjoyed quickly.9. What dishes pair well with roasted poblano aioli?
This aioli is incredibly versatile and pairs well with:- Burgers and sandwiches
- Tacos and burritos
- Grilled vegetables or roasted potatoes
- As a dip for fries, chips, or veggies
10. Can I customize the flavors?
Absolutely! Here are some ideas:- Add a pinch of smoked paprika or cumin for extra depth.
- Mix in a bit of sriracha or hot sauce for heat.
- Substitute lime juice with lemon juice for a slightly different citrus note.
11. Can I make this aioli vegan?
Yes! Replace the egg yolks with 1/4 cup of aquafaba (the liquid from canned chickpeas) and follow the same process to emulsify with the oils.12. Can I skip the poblano peppers?
You can, but the roasted poblano adds a unique smoky flavor that makes this aioli stand out. If needed, substitute with roasted bell peppers or leave it plain for a classic garlic aioli.Nutrition
Serving: 15gCalories: 260kcalCarbohydrates: 2gProtein: 1gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 49mgSodium: 149mgPotassium: 41mgFiber: 0.3gSugar: 0.4gVitamin A: 152IUVitamin C: 13mgCalcium: 11mgIron: 0.3mg
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