Green Chile Aioli Recipe

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!

Green Chile Aioli Recipe

Prep5 minutes mins

Total5 minutes mins

Servings 8 servings

Author Krissy Allori

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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.

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Video

Equipment

• Food Processor
• mason quart jars
• immersion blender
• Mixing Bowls

Ingredients 

½x1x2x

• ▢ 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.