Red Pepper Aioli

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About



  • 2 medium red peppers
  • 2 large egg yolks, at room temperature
  • 2 tablespoons


Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container with a lid or a paper or plastic bag. Cover the container or close the bag and let the peppers steam for about 15 minutes. Peel the skins from the peppers; then cut the peppers in half, remove the stems, and scrape out the seeds. Puree the peppers in a blender or food processor