Ingredients:
- 2 jalapeno peppers or 2 habanero peppers or 2 other chili peppers, seeds and ribs removed,and minced
Directions:
- Place the garlic and salt in the bowl of a food processor.
- Process until pureed.
- Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.
- With the machine running, very slowly add the canola oil,.
- A few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken.
- Once the oil is added and the aioli has formed,.
- Quickly pulse in the lime zest and the lime juice.
- Transfer to a bowl and stir in the peppers.
- The aioli may be refrigerated in an airtight container for up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.63 Kcal (2209 kJ) | ||
| Calories from fat | 513.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.01g | 88% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 566.33mg | 24% | |
| Potassium | 80.96mg | 2% | |
| Total Carbs | 3.45g | 1% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 467.22 Kcal (1956 kJ) | ||
| Calories from fat | 454.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.48g | 88% | |
|---|---|---|---|
| Cholesterol | 82.35mg | 31% | |
| Sodium | 501.48mg | 24% | |
| Potassium | 71.69mg | 2% | |
| Total Carbs | 3.05g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 3.13g | 7% | |
| Vitamin C | 13.9mg | 26% | |
| Iron | 0.6mg | 4% | |
| Calcium | 20.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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