Our homemade Roasted Red Pepper Aioli is a creamy, tangy, and slightly smoky condiment that brightens any dish. Made with fire-roasted red peppers, garlic, lemon juice, egg yolks, and avocado oil, this aioli is excellent on crab cakes, sandwiches, burgers, roasted vegetables, or as a dip for fries. Its vivid color and bold flavor make it an effortless way to elevate everyday meals.
Red Pepper Aioli Recipe
When I moved from Minnesota to Washington, I worked at a waterfront restaurant on the Puget Sound. One of the most ordered appetizers there was calamari, and it was the roasted red pepper aioli that made the dish memorable.
At the time I wasn’t sure about calamari; now I love it—but I never forgot that aioli. Over the years I tried many shortcuts and mayonnaise-based versions, but none matched the balance and texture I remembered. After several attempts I settled on a method that produces a rich, smooth aioli with authentic roasted pepper flavor—and it’s easier than you might think.
Why you’ll love it!
- Full of flavor: Sweet roasted peppers combined with bright lemon and garlic.
- Versatile: Works equally well as a spread, dip, or sauce for proteins and veggies.
- Simple to prepare: Minimal, fresh ingredients and straightforward technique.
- Healthier fat: Uses avocado oil for a neutral flavor and a healthier fat profile.
- Make-ahead friendly: Tastes even better after a few hours in the fridge.
Recipe Shopping List
Here are the ingredients to pick up if you don’t already have them on hand. For exact amounts, see the recipe card below.
- Garlic
- Salt
- Egg yolks
- Lemon juice
- Red bell peppers (to roast, peel, and slice)
- Avocado oil
How To Make This Recipe
This overview gives a clear sense of the steps before you start. Full details and exact measurements are provided in the recipe card near the end of the article.
- Roast the peppers: Char red peppers over high heat on a grill, broiler, or stovetop until blistered on all sides, then seal them in a paper bag to steam—this makes the skin easy to remove.
- Prep the peppers: Once cool, peel away the skins, remove seeds, and slice into strips.
- Blend the base: Place garlic, salt, egg yolks, lemon juice, and the roasted pepper slices in a blender or food processor and puree until smooth.
- Emulsify: With the blender running, slowly stream in avocado oil until the aioli thickens and becomes glossy.
- Chill and serve: Transfer to a container, refrigerate for at least a few hours (overnight is ideal) so the flavors meld, then serve chilled.
Recipe FAQ
Yes. This aioli benefits from resting in the refrigerator for at least four hours and is best when chilled overnight so the flavors fully develop.
Stored in an airtight container in the refrigerator, homemade aioli will keep for about one week.
Olive oil can replace avocado oil for a fruitier finish. For a smokier profile, add a pinch of smoked paprika. You can also experiment with different peppers—roasted poblano or piquillo peppers work well. If you prefer a quicker route, use a neutral mayonnaise and blend in the roasted peppers, garlic, salt, and lemon juice.
Serve this with…
- Dungeness Crab Cakes
- Poke Salmon Cakes
- Grilled Chicken Sandwich
- Blackstone Salmon Sandwich
- Panko Fried Onion Rings
More Appetizer Recipes
- Honey Blueberry Whipped Goat Cheese
- Buffalo Chicken Jalapeño Poppers
- Herbed Bread Dip
- Steak Bites
- Smoked Red Pepper Hummus
- Smash Dumplings
Pin For Later
Roasted Red Pepper Aioli
A bright, creamy aioli made with roasted red peppers—ideal with crab cakes, sandwiches, or vegetables.
Ingredients
- 5 cloves garlic, finely minced
- ½ teaspoon salt
- 2 egg yolks
- Juice of ½ lemon
- 2 red peppers, roasted, peeled, and sliced
- ⅓ cup avocado oil
Instructions
- Roast two red bell peppers over high heat until all sides are charred.
- Place hot peppers in a sealed paper bag and let steam for 10 minutes to loosen the skins.
- Remove peppers from the bag, peel off the skins, and discard stems and seeds.
- Slice the peppers into thin strips.
- In a blender or food processor, combine garlic, salt, egg yolks, lemon juice, and roasted pepper strips.
- Blend until the mixture is smooth and the pepper is fully pureed.
- With the blender running, slowly drizzle in the avocado oil until the aioli emulsifies and thickens.
- Transfer to a small dish or jar and chill for at least a few hours before serving.
Nutrition Information (per serving)
Calories: 104 • Total Fat: 10g • Saturated Fat: 1g • Unsaturated Fat: 8g • Cholesterol: 46mg • Sodium: 135mg • Carbohydrates: 3g • Sugar: 1g • Protein: 1g
Nutrition data is an estimate. Consult a trusted source if you need precise values for medical reasons.
