Recipe: Red pepper and chipotle aoli

This tasty aoli has a nice combination of sweetness, spice and smokiness to it, making it super versatile.  Use it with crab cakes, spread it on a sandwich, dip vegetables or chips, even use it as a dressing for a pasta salad.  For recipes like this I often use just the sauce from the chipotles - it has all the heat and flavour of the chiles, but it spares you the messy task of opening up the chiles to seed them and purée them.

You will need:

250ml                          roasted and  puréed red peppers

250ml                          mayonnaise

125ml                          sour cream

35ml                            adobo sauce from chipotles (see recipe for abuela's chipotle)

25ml                            honey

to taste                         coarse cracked black pepper

to taste                         kosher salt

Method:

- roast, peel and seed red peppers

- purée and measure out 250ml

- whisk in the mayo, sour cream, adobo sauce and honey

- season with cracked pepper and kosher salt

- use as needed