FOR GRILLED DISHES
One of our go-to sauces for years of outdoor cooking has been romesco, a heady Catalonian blend of scarlet but mild piquillo peppers, garlic, bread, almonds, and other seasonings. Here, we’ve put together a simpler garlic mayonnaise that still offers the elements of romesco that we most crave. Dollops of this are great with any grilled fish fillet or shellfish, and leftovers are quite tasty with grilled vegetables such as eggplant or zucchini slices.
Piquillo Pepper Alioli is a rich and flavorful sauce that combines the unique sweetness and smokiness of piquillo peppers with the creamy texture of mayonnaise. This Spanish-inspired condiment adds a burst of color and taste to a variety of dishes, especially seafood. The vibrant red hue of the piquillo peppers makes it visually appealing, while the combination of ingredients creates a harmonious balance of flavors.
The process of making Piquillo Pepper Alioli is simple and straightforward. By pureeing drained piquillo peppers along with minced garlic, mayonnaise, extra-virgin olive oil, lemon juice, and salt, you achieve a smooth and velvety consistency. This sauce brings together the bold flavors of garlic and peppers with the creaminess of mayonnaise, making it an ideal accompaniment for seafood dishes.
Piquillo Pepper Alioli can be used in various ways. It serves as an excellent dipping sauce for grilled or fried seafood, adding a tangy and slightly smoky undertone that complements the natural flavors of the seafood. It can also be spread on sandwiches, used as a topping for grilled vegetables, or even drizzled over grilled meats to enhance their taste profile.
The versatility of Piquillo Pepper Alioli makes it a valuable addition to your culinary repertoire. Its balance of flavors and creamy texture make it a delightful and appetizing sauce that can elevate the taste of a wide range of dishes, bringing a touch of Spanish flair to your meals.
MAKES: ABOUT 2 CUPS
INGREDIENTS:
- 1 jar (7-8 ounces) piquillo peppers, drained
- 1 teaspoon minced garlic
- ¾ cup mayonnaise (not low-fat)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon kosher salt or coarse sea salt, or more to taste
INSTRUCTIONS:
- Using a food processor, puree the drained piquillo peppers until smooth.
- Add the minced garlic, mayonnaise, extra-virgin olive oil, lemon juice, and salt to the food processor.
- Blend all the ingredients together until well combined and the mixture is smooth.
- Taste and adjust the seasoning, adding more salt if desired.
- Serve the piquillo pepper alioli at room temperature. It can be spooned onto fish or shellfish dishes.
- If you have leftovers, store the alioli in a covered container in the refrigerator for up to 3 days. When using leftovers, gently reheat the alioli before serving again.
VARIATIONS:
- Spicy Piquillo Pepper Alioli: For those who enjoy a bit of heat, add a touch of crushed red pepper flakes or a dash of hot sauce to the alioli. This variation will give the sauce a gentle kick and a hint of spiciness, which pairs well with seafood and grilled dishes.
- Smoky Paprika Alioli: Enhance the smoky undertones of the piquillo peppers by incorporating smoked paprika into the alioli. This variation adds depth and complexity to the sauce, making it a perfect complement to grilled meats and roasted vegetables.
- Herbed Piquillo Pepper Alioli: Introduce fresh herbs to the alioli for a burst of freshness. Chopped herbs like parsley, cilantro, or chives can add vibrant flavors and visual appeal to the sauce. This version works well as a dipping sauce for crispy seafood or as a topping for grilled fish.
- Citrus Infusion: Experiment with different citrus flavors by substituting the lemon juice with lime or orange juice. The citrusy notes will brighten up the alioli and provide a refreshing contrast to the richness of the peppers and mayonnaise.
- Creamy Avocado Alioli: For a twist on the traditional recipe, blend in ripe avocado to create a creamy and avocado-infused alioli. The avocado adds a luscious texture and a mild, buttery flavor that complements seafood and grilled vegetables.
- Nutty Alioli: Incorporate toasted nuts, such as almonds or pine nuts, into the alioli for a nutty and slightly crunchy texture. The nuts will bring an earthy flavor to the sauce and make it a delightful accompaniment to grilled shrimp or fish.
- Smokey Chipotle Alioli: Replace the piquillo peppers with smoky chipotle peppers in adobo sauce. The chipotle peppers will infuse the alioli with a deep smokiness and a touch of heat, creating a bold and flavorful sauce that pairs well with a variety of dishes.
