Easy Calabrian chili aioli is a spicy dipping sauce or spread that adds a special element to sandwiches, burgers, calamari, and more. This quick recipe calls for a few extra pantry staple ingredients than most, but will reward you with a balanced and robust flavor.
Though my jar of Calabrian chili peppers primarily gets used for spicy rigatoni vodka, I'm always on the lookout for more things I can make with them. Eggs in purgatory, for example, if I want to feel the heat.
I thought about Calabrian chili aioli for the first time when perusing the list of new food items at Yankee Stadium this year, as one does, and while I don't have it accompanying a porchetta sandwich (mmm), it adds a bright, spiced-up touch to a whole host of sandwiches, burgers, and wraps, and is a great dipping sauce for french fries and fried calamari.
Something else to love about this Calabrian chili aioli recipe is that it starts with a big shortcut: using prepared mayonnaise. While not *the most* authentic aioli out there, you get around the whole raw egg issue, resulting in an easy spicy aioli with a considerably longer refrigerator life and diminished food safety concerns.
Recipe Ingredients
- Calabrian chili peppers: These spicy peppers often come chopped, jarred, and packed in oil for an easy-to-use condiment. They feature a robust flavor beyond just heat, bringing a fruity sweetness to sauces and pastas. They really do pack a punch in terms of spice level so go slow with them if you're unfamiliar!
- Mayonnaise: I'll admit I typically go for lite mayonnaise in other applications but prefer full-fat, real deal mayo here. I find the extra fat from using regular mayo juxtaposes with the spiciness of the peppers nicely.
- Garlic: A fresh clove provides the best flavor. I like to send it through a garlic press so it ends up in very small bits.
- Lemon Juice: Freshly-squeezed adds a hint of acidity.
- Spices: Even though Calabrian chili peppers are flavorful on their own, a supporting cast of spices and seasonings help take this easy aioli from 'good' to 'great'. These include sugar to pair with the spice, sweet paprika for color and another fruity note, garlic powder to add another layer of garlic flavor, salt, and pepper. Adjust these all to your taste.
Step-by-Step Instructions
- Step 1: Add all ingredients to a bowl...
- Step 2: ...and stir well! Cover and chill until ready to use.
Time to Meld
As with many homemade sauces and spreads, Calabrian chili aioli benefits by being chilled for some time before being served. This allows the flavors time to meld and for the consistency to thicken up a bit more.
Aim to refrigerate this Calabrian chili spread for at least 3-4 hours before you'd like to serve it, though it can be made a day ahead of time without issue. After refrigeration, take a taste and see if you'd like to adjust the seasonings before serving - add more salt, an extra sprinkle of sugar, etc.
Serving Suggestions
- Dipping sauce - Calabrian chili aioli makes a spicy dipping sauce for fried calamari or fritto misto, a medley of fried seafood and vegetables.
- Burger spread - It'll give a zip to any burger, but on a grilled sausage burger (pictured below), especially when combined with Italian peppers and onions? What a way to elevate your next BBQ.
- Sandwich spread - Pep up a mortadella sandwich, pepper and egg sandwich, or crab cake sandwich, or bring some heat to a batch of Italian pinwheels.
- Quesadilla spread - These Italian sausage quesadillas are quite unconventional in cuisine but a 30 minute meal that just tastes so good!
Recipe Tips and Tricks
- Freeze Calabrian chili peppers. Portion out excess chopped chili peppers into tablespoon servings, wrap in plastic wrap, and freeze bundles to have ready to go for future recipes. Simply thaw in the fridge before use. An ice cube tray also works well for this purpose.
- Chop the chopped peppers. Even though Calabrian chili peppers often come chopped and jarred, I still chop them as finely as possible before mixing into this spicy aioli. Chopping them further releases more flavor, but also prevents any one dollop of aioli from becoming too spicy from a bigger pepper piece.
- Don't be put off by the sugar. Granulated sugar adds a necessary contrast to the spicy Calabrian peppers without adding in extra flavors that may not mesh.
- Adjust the heat as needed. It bears repeating: these peppers pack a punch! Start small if you're not sure you'd like to use the full amount, but if you find your aioli a little too hot, add additional mayonnaise (and other seasonings) until it mellows out to your liking.
Related Recipes
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Calabrian Chili Aioli
Ingredients
- 1 Tablespoon chopped jarred Calabrian chili peppers chopped even finer
- ¼ cup mayonnaise
- 1 medium clove garlic pressed or finely minced
- 1 ½ teaspoons freshly-squeezed lemon juice
- ½ teaspoon granulated sugar
- ⅛ teaspoon fine salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon garlic powder
Instructions
- Chop Calabrian peppers finely (even if they're already chopped) and add to a bowl. Add the rest of the ingredients and stir until evenly combined.
- This aioli will be ready to serve right away, but it's recommended to cover with plastic wrap and ideally refrigerate for at least 3-4 hours so that the flavors can meld and the consistency thickens up additionally. Taste and adjust seasonings before serving, if needed.
- Store the aioli in a covered, air-tight container in the refrigerator for up to one week. It won't freeze well.
Notes
- Chopping Calabrian peppers, even when they're already chopped, releases extra flavor and ensures no one dollop of aioli is too spicy from a bigger piece.
- Regular mayonnaise (not lite) is recommended here as the extra fat contrasts nicely with the spicy peppers.
- Freeze leftover chopped Calabrian peppers by portioning out tablespoonfuls, wrapping in plastic wrap, and freezing in an air-tight bag. Thaw in the fridge before using. An ice cube tray can also be used for this purpose.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition DisclaimerWould you like to save this?
We'll email this post to you, so you can come back to it later!
Plus receive periodic recipe newsletter emails.
Comments
No Comments