Roasted Red Pepper and Garlic Aioli Sauce
This Roasted Red Pepper and Garlic Aioli Sauce is amazing, and also amazingly easy to make! And this tasty sauce is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, vegan, and with portion control it can be South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
Say hello to my new favorite sauce. I first tried this Roasted Pepper and Garlic Aioli Sauce when my friend Margarethe made it for a party, and now I’m eating it on everything! The sauce isn’t spicy, but it’s full of flavor from the roasted red bell peppers and garlic, and slightly creamy from the mayo and olive oil.Margarethe found the recipe in Giada’s Family Dinners, where it was served with toasted garlic bread, but as soon as I tasted the aioli that Margarethe made I started thinking of low-glycemic things you could eat with it.
So far I’ve enjoyed it on Grilled Garlic Chicken, frittata, scrambled eggs, and tomato sandwiches with crusty whole wheat bread. Look below for links to other things I think would be good with this as well as red-pepper sauce ideas from other bloggers.
You could make this even more special by roasting red peppers on a grill to make the sauce, but I thought it was completely delicious made with these red peppers from a jar. The original recipe didn’t use the whole jar of peppers, but I adapted it to use 2 roasted peppers or a 12 oz. jar of roasted red peppers. If you’re using peppers from a jar, they need to be drained very well. Then use a double layer of paper towel and blot both sides of the peppers as dry as you can get them. (Don’t skip doing this or the aioli will be watery.) Coarsely chop the peppers (you should have about 1 cup of chopped pepper.)
Put peppers and garlic in the food processor and process for 20-30 seconds, until peppers are mostly pureed. Add the mayo and pulse about 8-10 times, until the mayo is mixed well with the peppers. (You may need to scrape down the sides once or twice.) Then leave the motor running and add the olive oil, one tablespoon at a time, while the processor is running. Season the finished aioli with a bit of sea salt and fresh ground black pepper.
Using the whole jar of peppers or two whole freshly-roasted red peppers will give you about 1 1/2 cups of Roasted Red Pepper Aioli sauce. I liked it after it chilled for an hour or two, when the sauce had slightly thickened. This will keep for more than a week in the fridge, but it probably won’t last that long.
More Red Pepper Sauce Recipes:
Pasta with Roasted Red Pepper Sauce from The Pioneer Woman Cooks
Smoked Red Pepper Sauce from Jersey Bites
Grilled Chicken Salad with Red Pepper Sauce and Feta from We Are Not Marth
Dungeness Crab with Roasted Red Pepper Sauce from Food Mayhem
Lasagna Rolls with Red Pepper Sauce from Back to the Cutting board
Main Dishes to Eat with Red Pepper Sauce:
Greek Meatballs (already tested with the sauce by my friend Bonnie!)
Spicy Grilled Eggplant with Red Pepper, Garlic, and Mint
Rosemary Mustard Grilled Chicken
Grilled Pork Chops with Lemon, Garlic, and Sage
Phase One Meatloaf with Tomatoes, Fennel, and Flax Seed Meal
Sauteed Scallops with Garlic
(If anyone tries the sauce paired with other things and finds a winner, please share in the comments!)
Roasted Red Pepper and Garlic Aioli Sauce
This Roasted Red Pepper and Garlic Aioli Sauce is amazing, and also amazingly easy to make!
- 1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
- 1 T garlic puree or minced garlic (or a little less if you’re not that into garlic)
- 1/2 cup mayo (I used full-fat mayo because you’re not eating huge amounts of this, but reduced-fat mayo would also work)
- 3 T extra-virgin olive oil
- sea salt and fresh ground black pepper to taste
- Follow instructions for roasting and peeling freshly roasted red peppers if you’re using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can.
- Coarsely chop peppers.
- Put chopped peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed.
- Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)
- Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil.
- Season sauce to taste with sea salt and fresh ground black pepper.
- I like this best when it’s been chilled for an hour or two, which will slightly thicken the sauce.
This aioli keeps for at least a week in the fridge, but you probably won’t have it around that long!
Recipe adapted slightly from Giada’s Family Dinners.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Red Pepper and Garlic Aioli Sauce has mayo and olive oil, but it has more roasted red pepper than high-fat ingredients, so even if you use full-fat mayo like I did, I think a few tablespoons of this spooned over some lean chicken or fish would be okay for any phase of the South Beach Diet. And the sauce is also low-carb, low-glycemic, Paleo, Whole 30, and vegan.
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