0.0 – 0 reviews • Make Ahead
| Level: |
Intermediate |
| Total: |
35 min |
| Prep: |
15 min |
| Cook: |
20 min |
| Yield: |
about 3 1/2 cups |
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
Instructions
- Preheat oven to 400 degrees F.
- 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.
- Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince chile.
- 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.
- Aioli can be made 1 day ahead and chilled, covered.
Nutrition Facts
| Serving Size |
1 of 7 servings |
| Calories |
498 |
| Total Fat |
53 g |
| Saturated Fat |
8 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
1 g |
| Sugar |
3 g |
| Protein |
1 g |
| Cholesterol |
26 mg |
| Sodium |
386 mg |
