Jalapeno and Lime Aioli
A very delicious addition to any sandwich, salad or quesadilla, taco, use as a dip...come on, what's not to love about jalepeno and garlic?
I do love this recipe...mind you I can pretty much add anything to homemade mayo and be in love with it...but this is a keeper. Use it for coleslaw, sandwiches, salads in general, and bring on the corn chips. I do love a creamy dip and this is just perfect in it's own right.
Should a spread be required for anything Mexican, this is it.
So, don't take my word for it, go and do people. Go and do. It will keep for about 4 weeks in a sterlised jar in the fridge, unless of course you know it's there...then the forecast for survival is a lot less.
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Need
- 1-2 cloves garlic
- 1-2 pickled jalapeños or more to taste
- Pinches pink salt flakes pink salt flakes BUY
- 2 egg yolks
- 15 Grams rice wine vinegar
- 2 Tablespoons pickling juice from jalapeños
- 300 Grams flavourless oil
- Juice 2 limes
Do
- 1
Place garlic, jalapeños and salt into Thermomix bowl and chop 5 sec/speed 9.
- 2
Add egg yolks, jalapeño juice and vinegar and mix 1 min/37ºC/Butterfly/speed 4.
- 3
Remove butterfly, then add oil through hole in lid, MC in place, 4 min/speed 5.
- 4
Add lime juice and blend 10 sec/speed 5.
- 5
Scrape into sterilised jar and keep in fridge up to 3 weeks.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
