Calabrian Chili Aioli

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Creamy Calabrian chili aioli with mayo, garlic, lemon juice, olive oil, and salt for a spicy kick.

I am huge aioli fan. I love it because it’s creamy, versatile and can be used in so many different ways. It’s great as a french fry dip but also fantastic spread on sandwiches or as a dip for fried mushrooms and calamari.

Really I can’t get enough of it. Traditionally aioli is made with raw egg yolk, it takes a little bit more time and essentially homemade mayonnaise. But when I get the craving and don’t have a lot of time, I use store bought mayo and mix-in some lemon, olive oil, other ingredients and voila! Aioli. I’ve made a Harissa version , a caper version and others.

Let’s talk about what you’ll need to make this spicy Calabrian version.

Calabrian Chili Aioli Ingredients:

Like my truffle aioli and curry aioli, this Calabrian Chili Aioli uses the base of my easy garlic aioli and then adds different flavors to it. For this recipe you’ll need:

• MAYONNAISE: The base of the aioli.
• LEMON JUICE: It cuts the creaminess of the mayonnaise and oil by adding acidity and brightness.
• OLIVE OIL: I love adding olive oil to my quick aioli because it thins out the mayo a bit.
• CALABRIAN CHILIS: Chilies grown in the Calabrian region of Italy. Usually in a jar in oil, you can find them in the section of the grocery store near the other Italian ingredients like sun-dried tomatoes and jarred condiments. You can use them in so many things like adding to sandwiches, pizza, this Calabrian Orecchiette and this aioli.
• GARLIC: Because the garlic is raw, I like to use one small clove so that the garlic isn’t too over powering.
• SALT

Step by Step Photos and Instructions:

This Calabrian Chili Aioli could not be easier to make. Basically, put everything together win a bowl and whisk. While this is pretty good right away, it is even better when it has the chance to set for about 20 – 30 minutes.

Storage and Leftovers:

Store any leftovers covered in the refrigerator and use within a few days.

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