Today we're making Poblano Aioli. Putting last week's video to use already! This goes amazingly with sweet potato fries and our bunless burgers that you'll see in coming videos . This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
|Coconut mayo||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm)|
|Cilantro bunch||1/2 (use as required)|
|Lime||1/2 , juiced|
|Chili powder||1 Teaspoon|
|White pepper||To Taste|
1. First let's blacken our poblanos to really amp up the flavor. Once they're nice and toasty, put them into a paper bag and let them cool down, about 15 minutes.
2. Now, to easily remove the charred layer, just run under cold water and lightly rub it away. Remove the top, membrane and seeds and cut into strips.
3. Then chunk your shallots and toss those and your garlic into the food processor.
4. Pulse until roughly chopped. Now add your poblanos, a handful of fresh cilantro. The juice of half a lime, some dill, and some cumin, and pulse a few times between ingredients.
5. Add some paprika, your homemade coconut mayo, some chili powder and stevia to make sure it has that spicy sweetness. And that's it.
6. Serve and Enjoy!