Spicy Garlic Aioli

This is a spicy, kicked up aioli that is great with seafood, or with crudites. I served it with deep fried baby octopus, and when they were gone, my guests cleaned out the serving bowl with the lime wedge used for garnish! Serve with a light drizzle of olive oil on top.

Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.

Step: 2

Cut chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.

Step: 3

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.

Step: 4

Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Mince peppers.

Step: 5

Mix mayonnaise, garlic, parsley, salt, and black pepper together in a bowl with roasted peppers. Refrigerate until flavors have blended, 8 hours to overnight.

Per Serving: 205 calories; protein 0.6g; carbohydrates 2.5g; fat 21.9g; cholesterol 10.4mg; sodium 302.9mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .