This ancho aioli sauce has the deep, rich, earthy and smoky flavor that is unique to ancho chili along with a little bit of tartness from rice vinegar. It's delicious with shrimp, fries or on grilled meat and burgers.
Vinegar instead of citrus juice:
I made this aioli with rice vinegar instead of lemon or lime juice (the more commonly used acidic aioli ingredients). When I tested the recipe with lemon I thought that the citrus flavor interfered with the ancho chili flavor. Rice vinegar adds the needed tartness while letting the pure ancho and garlic flavors shine.
Full Recipe
Ancho Aioli
This ancho aioli has a rich, earthy and mildly smoky flavor that is balanced by a little bit of tartness.
Equipment:
Ingredients:
Method:
- Add all ingredients to a bowl.
- Whisk until well combined. Store in an airtight container in the fridge for up to 3 days.
Recipe notes:
How to serve: This aioli is great as a dipping sauce for fries or shrimp, as a burger spread or with grilled meat or seafood.
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Nutrition (estimate only):
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