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Garlic Chile Aioli

Garlic Green Chile Aioli

Want to add a kick to those burgers, brats, grilled chicken, or whatever this Labor Day? My Garlic Chile Aioli is easy to make and adds a burst of flavor along with a spicy hot kick. In the photo, I just added some to my Polish Sausage from Costco and it turned it into a whole different animal. Put a bowl of this aioli on the table and let people who like it hot add it themselves. Or spread a little on a burger on the grill when it’s almost done, then top with a slice of cheese.

I used Lulu’s Superhot Green Chiles – only available at The Chili Guys at 55th & Federal [303-455-4030] or Lulu’s Farm at Hwy 85 & 144th in Brighton. This is a perfect use for these chiles as they are xx-hot (nearly as hot as Dynamites) but have much more green chile flavor than Dynamites.

Many of you don’t have easy access to pick up Lulu’s Superhot, so you can get a similar flavor and heat by using mild or hot green chiles and adding jalapenos or serranos. I prefer to roast them, but it’s still good if you throw them into the blender mix raw (removing seeds and veins first).

I always like simple ways to please those who like it really hot without blowing away people who can’t stand the heat.  Does this freeze well? Dunno, but I suspect it freezes fine.

Happy Labor Day! Right now I’m wishing we had a Labor Week to look forward to.

Garlic Chile Aioli
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • 1 head garlic (or about 8 large cloves)
  • ¼ cup olive oil
  • ½ cup x-hot green chiles (or use mild green chiles + 1 large jalapeno)*see note
  • 2 tbsp lemon juice
  • 1 tbsp spicy brown mustard
  • ½ tsp smoked paprika
  • dash salt
Instructions
  1. Wrap the head of garlic in aluminum foil. Before closing it up, drizzle a bit of olive oil over it. If you are adding a jalapeno, wrap it in the foil to roast it also. Close up the foil and bake in the oven or toaster oven at 400 degrees for 15 minutes. You can also throw it on the grill to cook it - be sure to rotate it so it gets thoroughly cooked. When done roasting, open the foil and let it cool for a few minutes.
  2. Separate each garlic clove and squeeze to get the soft inside to pop out. Discard the papery outsides. You'll end up with a pile of soft roasted garlic cloves.
  3. If you also roasted a jalapeno, cut off the stem and remove the veins and seeds from the inside. Chop into ½ inch pieces.
  4. Dump the peeled garlic, olive oil, green chiles, jalapeno (if used), lemon juice, mustard, paprika, and salt into a blender. Blend until smooth.
  5. Serve with burgers, brats, chicken, whatever. It's great to add to a burger right off the grill to punch up the spicy green chile flavor.
  6. Hint: try flipping a burger, spreading some Garlic Chile Aioli on top, then topping with a slice of cheese that will melt while it's still on the grill.
Notes
I used Lulu's Superhot green chiles - which is an xx-hot green chile just a notch less hot than Dynamites. I much prefer them to Dynamites because they have nearly as much heat but much more green chile flavor. This aioli is definitely hot. Lulu's Superhots are only available at Lulu's Farm in Brighton & The Chili Guys on 55th & Federal (303) 455-4030.

You can get similar flavor and heat level by using mild or hot green chiles and adding fresh jalapenos, preferably roasted but raw will work. If you want it still hotter, use serranos.

I like to adjust the heat to taste by only adding some of the hot chiles, tasting, and adding more if I want.

 

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