Wednesday, October 19, 2011

Chili Cilantro Aioli

A word of caution before you get started: beware of splattering peppers in your eyes. If you use an immersion blender, you may want to wear goggles. Leaning over right above the blending beaker = bad idea. I'm telling you this because . . . well, guess. Yes, it happened to me. Fortunately, it was only a hatch chili (1000 to 2500 Scoville) and it was just a drop. I wouldn't do this with habeneros. Mostly because the mere act of cutting them burns my lungs. If you don't have a Hatch chili due to the fact that they're only available in late summer and you don't live in the Southwest, you can substitute a Cubanelle, a banana pepper, maybe half of a pablano. The hatch I used was about 3.5 inches long. As I mentioned the Scoville above, hatches are not very hot at all. If you prefer to make this hotter, use a couple of jalapenos or add some cayenne or chipotle powder or Tabasco Sauce.

Ingredients:
1 large egg
2 cloves of garlic
1/4 cup cilantro mas o menos (half a bunch)
1 hatch chili, roasted
Juice from 2 limes
salt, pepper, cumin, chipotle powder to taste
1 cup olive oil

I used an immersion blender to make it easier. blend first 6 ingredients to a smooth liquid. Slowly, I mean very, very slowly drizzle the olive oil. I might have done this too slowly because I had to switch hands half way through. It should take about 5 minutes. You need to blend as you drizzle. I had my blender speed set to 2. My blender started to get hot and it warmed the emulsion so at first I was afraid that it seized, but it didn't. (I'm going to use this next time I make hollandaise). After some time in the fridge the consistency became more mayo-like.

This is great on seafood or veggies. Makes a great dip. Keep refrigerated and serve cold. Should be good for about a week or so.

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