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–+ servings

Chimichurri Aioli

Enozia
Make this Chimichurri aioli with jalapenos, cilantro, and some pantry staples. Perfect as a dip, spread, or topping for grilled dishes.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 4 servings
Calories 815 kcal

Ingredients
  

  • 2 cup mayonnaise
  • 1-2 jalapenos
  • 1 lime juiced
  • 1 tablespoon red wine vinegar
  • 1 onion
  • 2 garlic
  • ½ teaspoon oregano
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • ¾ cup cilantro chopped
  • 1 tablespoon oil
  • Salt to taste

Instructions
 

  • Finely chop the onion, jalapeno, garlic and cilantro.
  • Transfer to a bowl and season with salt, pepper and red pepper flakes.
  • Add the remaining ingredients and give it a quick mix.
  • Taste and adjust seasonings. Refrigerate and serve.

Notes

  • Not a mayo fan? Use a mix of sour cream and unflavored Greek yogurt instead.
  • Bump up the flavors of the Chimichurri aioli by using an infused salt like citrus salt or jalapeno salt to season it.
  • Don't like chopping? Simply add all the ingredients to a food processor and blitz until you get a coarse mixture. You can also add the mayo and other ingredients in the same jar to get that uniform, creamy smooth texture.
  • Depending on the consistency you're looking for, you can keep the aioli thick or thin it out by adding some Greek yogurt or oil into the mix.
  • For a bit of color, you can also add some paprika- I used it when I made my Chimichurri Rojo.

Nutrition

Calories: 815kcalCarbohydrates: 6gProtein: 2gFat: 87gSaturated Fat: 13gPolyunsaturated Fat: 51gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 47mgSodium: 717mgPotassium: 119mgFiber: 1gSugar: 2gVitamin A: 364IUVitamin C: 12mgCalcium: 31mgIron: 1mg
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