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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Ingredients:
1/2 sweet onion, quartered |
1/2 pound tomatoes, halved crosswise |
1 large green bell pepper, halved lengthwise and seeded |
1 fresh charleston hot or habanero chile, halved |
1 tablespoon olive oil |
1 1/2 tablespoons finely chopped garlic |
1/2 teaspoon kosher salt |
2 cups mayonnaise |
1/2 teaspoon black pepper |
1 to 3 teaspoons white-wine vinegar, or to taste |
Directions:
1. Preheat oven to 400 degrees F.
2. Toss onion, tomatoes, bell pepper, and chile with oil in a shallow (1-inch) baking pan and arrange vegetables, cut sides down, in 1 layer. Roast, turning onion once or twice, until vegetables are charred and tender, about 20 to 25 minutes.
3. Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince chile.
4. Mince garlic and mash to a paste with kosher salt. In a bowl, blend together mayonnaise, garlic paste, and black pepper. Add chile, about 1/4 at a time, tasting for desired heat. Stir in tomatoes, bell pepper, onion, and vinegar.
5. Aioli can be made 1 day ahead and chilled, covered.
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