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Green Chile Aioli takes only minutes to blend and quickly becomes a spicy, creamy, flavorful spread or dip you can enjoy with fries, rings, or on a sandwich. The main ingredients are roasted green chile, egg yolks, and oil.
Why this recipe works so well:
- It literally takes just a few minutes to create, but it tasted oh so good.
- The flavor is wonderfully intense. Green chile, garlic, lime juice, sugar, and salt combine to yield a super creamy sauce that is spicy, sweet, tart, and salty.
- You can use this recipe as a dip for fries and rings or a as a spread on sandwiches and burgers.
Here’s how to make it:
- To make this recipe, I started with my chipotle aioli recipe and substituted the chipotle and lemon juice for green chili and lime juice.
- The first step is to put everything but the oil into the food processor and blend the ingredients to emulsify the yolks.
- Then slowly pour the oil into the processor using a small, steady stream, while the processor is running. Continue to mix for about a minute until the aioli thickens.
Recipe tips:
- Instead of a food processor, you can also make this recipe using an immersion blender and a flat bottomed bowl or a wide mouthed mason jar.
- You can use drained canned green chile or freshly roasted (my preference).
- Hatch green chile is the absolute best and it is available only once a year towards the end of summer. If your local farmers market or Whole Foods is selling it, stock up and buy it in bulk.
- To freeze large amounts of green chile, line a large tray with parchment paper. Push green chile into a small bowl or measuring cup, squeeze out any air to compact it, then invert onto lined tray. Set tray in freezer and once mounds have frozen solid, you can transfer them to a resealable plastic storage bag for longer term freezer storage.
Related recipes:
I never buy store bought mayonnaise or aioli anymore. Homemade is so much better. If you’d like to try making other flavors of aioli, you can make my Chipotle Aioli Recipe, Basil Garlic Aioli Recipe, or my Grilled Shrimp with Roasted Red Pepper Aioli.
If you love green chile, you’ll want to try these recipes:
- Green Chile Pork Stew
- Green Chile Cheddar Queso
- Cheesy Green Chile Chicken Lasagna
- Green Chile Tochos
- Green Chile Deviled Eggs
- Green Chile Meatballs with Cheese Sauce
- Green Chile Enchilada Casserole
- Hatch Green Chile Enchilada Sauce
Watch the recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think!
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Pin ItGreen Chile Aioli Recipe
Green Chili Aioli takes only minutes to blend & quickly becomes a spicy, creamy, flavorful spread or dip you can enjoy with fries, rings, or on a sandwich.
Video
Ingredients
- 2 Egg yolks
- 1 tablespoon lime juice about a half to one lime
- 1 teaspoon garlic finely minced (about 2-3 cloves)
- ¼ teaspoon sugar
- ½ teaspoon salt
- 2-4 tablespoons roasted green chile minced
- ¾ C Vegetable oil
Instructions
- Place yolks, lime juice, garlic, sugar, salt, and green chile in food processor. Pulse to combine and emulsify. Alternatively, you can process in a bowl or wide mouth mason jar using an immersion blender.
- Turn processor or immersion blender on and slowly pour in oil in a slow steady stream. Process until aioli thickens, about a minute. Turn processor off, scrap sides, process again until combined.
- Serve immediately or store in air tight container in refrigerator until ready to use, up to a week. Makes approximately one cup.
Notes
Recipe makes about 1 cup of aioli
Recipe tips:
- Instead of a food processor, you can also make this recipe using an immersion blender and a flat bottomed bowl or a wide mouthed mason jar.
- You can use drained canned green chile or freshly roasted (my preference).
- Hatch green chile is the absolute best and it is available only once a year towards the end of summer. If your local farmers market or Whole Foods is selling it, stock up and buy it in bulk.
- To freeze large amounts of green chile, line a large tray with parchment paper. Push green chile into a small bowl or measuring cup, squeeze out any air to compact it, then invert onto lined tray. Set tray in freezer and once mounds have frozen solid, you can transfer them to a resealable plastic storage bag for longer term freezer storage.
Nutrition
Calories: 193kcal, Carbohydrates: 1g, Protein: 1g, Fat: 22g, Saturated Fat: 17g, Cholesterol: 49mg, Sodium: 160mg, Potassium: 5mg, Fiber: 1g, Sugar: 1g, Vitamin A: 65IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally published in February 2015 and has been updated with more helpful information and recipe tips.
Your recipe was fantastic and easy to make. We live where Hatch Chilies are available. Thank you for your delishes recipe.
Absolutely delicious!
Super easy and delish.
I wanted to buy. $13 green chile aioli turkey sanchwich and quickly looked up a recipe for aioli and I am glad I did. My sandwich was awesome.
Have you tried this with red instead of green?
I haven’t because I only ever have roasted green chile on hand
I love how smooth and creamy this looks! Definitely dying to try how those flavours compliment each other 🙂
Oh yum! I want to dip everything in this! 🙂
Wow! What a step up from mayo! I love the addition of garlic and roasted chili peppers. Yum!
I’ve made it a few times already, and yes, people keep coming back asking for the recipe. So delicious and easy to make!
Hello! How long does this keep in the refrigerator?
Hi Dee, I would use within a few days. – Krissy
I love saving fresh vegetables from the summer for my winter cooking! This green chili aioli looks delicious with the Alexia fries! #client