Ingredients with Measurements:
- 1 large red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut the red bell pepper in half and remove the stem and seeds.
3. Place the pepper halves on a baking sheet, cut side down.
4. Roast the pepper in the oven for 20-25 minutes, or until the skin is charred and blistered.
5. Remove the pepper from the oven and place it in a bowl. Cover the bowl with plastic wrap and let it sit for 10 minutes.
6. After 10 minutes, remove the plastic wrap and peel the skin off the pepper.
7. In a blender or food processor, combine the roasted red pepper, minced garlic, salt, black pepper, mayonnaise, lemon juice, and smoked paprika.
8. Blend the ingredients until smooth and creamy.
9. Taste and adjust seasoning as needed.
10. Transfer the alioli to a serving dish and chill until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes approximately 1 cup of alioli
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 90
- Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 190mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
Substitutions for ingredients:
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Add a tablespoon of chopped fresh herbs, such as parsley or cilantro, for extra flavor.
Tips and tricks:
- To make the alioli smoother, you can strain it through a fine-mesh sieve.
- If you want a thicker consistency, use less lemon juice.
- Store leftover alioli in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
- Store leftover alioli in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Alioli is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the alioli in a small bowl or ramekin.
- Garnish with a sprinkle of smoked paprika or chopped fresh herbs.
Garnishes:
- Smoked paprika
- Chopped fresh herbs, such as parsley or cilantro
Pairings:
- Roasted vegetables
- Grilled chicken or fish
- Crusty bread
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the alioli is too thick, add a little more lemon juice or water to thin it out.
- If the alioli is too thin, add more mayonnaise or Greek yogurt to thicken it.
Food safety advice:
- Make sure to store leftover alioli in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Alioli is a traditional Spanish sauce made with garlic, olive oil, and egg yolks. This roasted red pepper version is a modern twist on the classic recipe.
Flavor profiles:
- The roasted red pepper adds a sweet and smoky flavor to the alioli, while the garlic and lemon juice add a tangy kick.
Serving suggestions:
- Serve the alioli as a dip for vegetables or bread, or use it as a spread on sandwiches or burgers.
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Region: Spanish