Wednesday, October 27, 2010

Tequila-Jalapeno Aioli

This yummy condiment was a part of a larger recipe for Kobe sliders. But I think it's perfect on its own as a dipping sauce for boiled shrimp, a topping for broiled tilapia or a dollop on steamed broccoli. Oh....or as a spread on a Kobe slider.

Tequila-JalapeƱo Aioli
Makes 2 cups. (But use these ingredients and similar proportions to make a much more managable amount if you'd like.)

2 cups mayonnaise
1 tablespoon tequila
2 tablespoons lime juice
3 tablespoons chopped pickled jalapeƱos
1/4 cup chopped fresh cilantro
Salt and pepper

Mix all ingredients together. For a smoother sauce, pulse it all in a food processor until it's the consistency you want.

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