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Red Pepper & Sun-Dried Tomato Aioli

This smoky, tangy red pepper and sun-dried tomato aioli—effortlessly whipped up from everyday pantry items—brings a burst of smoky, tangy Spanish flavor to everything from simple crudités to burgers to French fries.

French15 minmedium1 servings
Start cook modeView source
Red Pepper & Sun-Dried Tomato Aioli

Ingredients

  • 1 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1/3 cup jarred roasted red peppers (drained and patted dry), thinly slice d
  • 1/3 cup sun-dried tomatoes in oil (drained), thinly slice d
  • 2 clove sgarlic, roughly chopped
  • 1 tablespoon sherry wine vinegar or red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil from the sun-dried tomatoes jar

Instructions

  1. In a blender or food processor, combine the mayonnaise, roasted red peppers, sun dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve.
  2. Make Ahead Instructions: This aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached.

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