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Pasilla Chili Aioli

Pasilla Chili Aioli recipe image
This Pasilla Chili Aioli transforms humble dried chilies into a luxurious, smoky sauce perfect for elevating simple dishes. By rehydrating and simmering pasilla chilies with garlic, white wine, and chicken broth, you extract deep, complex flavors that are then emulsified into a creamy mayonnaise base. The result is a vibrant, rich condiment with a subtle heat and a silky texture. It pairs beautifully with roasted vegetables, grilled fish, or as a dipping sauce for tacos and enchiladas. Ideal for adding a burst of authentic Mexican-inspired flavor to weeknight dinners or festive gatherings, this aioli is easy to make and keeps well in the refrigerator for quick meal prep.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1007.5
Dietary: Gluten-free
Description
This Pasilla Chili Aioli transforms humble dried chilies into a luxurious, smoky sauce perfect for elevating simple dishes. By rehydrating and simmering pasilla chilies with garlic, white wine, and chicken broth, you extract deep, complex flavors that are then emulsified into a creamy mayonnaise base. The result is a vibrant, rich condiment with a subtle heat and a silky texture. It pairs beautifully with roasted vegetables, grilled fish, or as a dipping sauce for tacos and enchiladas. Ideal for adding a burst of authentic Mexican-inspired flavor to weeknight dinners or festive gatherings, this aioli is easy to make and keeps well in the refrigerator for quick meal prep.
Ingredients
  • 1 Large Dried pasilla chili
  • 4 oz Sliced pimientos (drained)
  • 1 tablespoon Olive oil
  • 1 Chopped Garlic clove
  • 3 tablespoon Dry white wine
  • 1 teaspoon Lemon juice
  • 1/4 cup Chicken broth
  • 1/4 cup Mayonnaise
  • To taste Salt and Pepper
Directions
  1. 1
    Remove stems and seeds from the dried pasilla chili, rinse it, and cut it into 1/2-inch pieces.
  2. 2
    Drain the sliced pimientos and pat them dry with paper towels.
  3. 3
    In a frying pan, combine olive oil, cut chili, pimientos, and chopped garlic. Stir over medium heat for 2 minutes.
  4. 4
    Add the white wine and lemon juice to the pan. Stir over high heat until most of the liquid evaporates, about 1 minute.
  5. 5
    Add the chicken broth and boil, uncovered, until the liquid is reduced to 1/4 cup, about 2 minutes. Let the mixture cool completely.
  6. 6
    Transfer the cooled mixture to a blender or food processor. Add the mayonnaise and blend until smoothly pureed.
  7. 7
    Season with salt and pepper to taste.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1007.5kcal
% Daily Value *
Total Fat 74.2g115%
Saturated Fat 11.8g60%
Cholesterol 61.8mg21%
Sodium 1461.0mg61%
Total Carbohydrate 58.4g20%
Dietary Fiber 19.1g77%
Sugars 5.4g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the aioli in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for best flavor.

Substitutions: You can substitute the chicken broth with vegetable broth for a vegetarian version. If you prefer less heat, remove the seeds from the chili completely.

Tip: Ensure the chili mixture is completely cooled before blending with mayonnaise to prevent the emulsion from breaking.

Keywords: pasilla, aioli, chili sauce, smoky, creamy, garlic, white wine, mayonnaise, condiment, dip, sauce, mexican, spicy, blender, easy
Read it online: https://www.chefs-mate.com/recipe/pasilla-chili-aioli/