Roasted Anaheim Pepper Aioli & Dip

Created by our own Joni Marie Newman

Did you know that Anaheim Peppers and Hatch Chiles are born from the same seeds? It's true! Hatch Chiles were brought to California and given the name Anaheim by a farmer named Emilo Ortega (Yes, that Ortega!)

While Hatch and Anaheims are basically the same pepper, they don't quite taste the same. Just like Champagne can only be made from grapes grown in the Champagne region of France...Hatch Chiles can only be grown in the Hatch region of New Mexico. Hence the name Anaheim Peppers for the ones grown in Southern California!

Yield: About 1 1/2 cups

Ingredients

For the Aioli:

8-10 whole fresh Anaheim Peppers

8-10 cloves garlic (1 whole head, or 2 heaping tablespoons minced)

1 Maui onion, diced

2 tablespoons olive oil, plus more as needed

salt and pepper to taste

1 1/2 cups vegan mayo, store-bought, or homemade (see recipe)

For the vegan mayo:

1 (12-ounce) package soft-silken tofu

3/4 cup mild-flavored vegetable oil

1 tablespoon minced garlic

1 tablespoon rice vinegar

1 teaspoon ground mustard seed

1 teaspoon salt (more or less to taste)

Method

To make the aioli, roast whole chiles until blistered and browned. You can do this on the grill, in the oven, or in the air-fryer.

To the center of a square of foil add garlic, olive oil, and a pinch of salt. Fold up the foil leaving a small opening on the top to let steam escape and place alongside the peppers to roast.

Once roasted, allow chiles to cool enough to handle. Chop off the stems and peel off the skin. Finely dice the chiles and place in a bowl. (It's up to you if you want to discard the seeds. I don't bother.)

Sauté the onions in a smidgen of olive oil over medium-low heat until caramelized and browned. About 15 minutes, turning regularly to prevent burning.

Mince or mash the sauteed garlic and onions and add to the bowl, along with any excess oil. Add mayo and stir to combine. Add salt and pepper to taste. Store in an airtight container in the refrigerator for up to 2 weeks.

To make the homemade vegan mayo, add all ingredients and puree until silky smooth. (I love using an immersion blender for this, as it whips it up nicely, and is way less messy.) At this point, you have a tasty mayo-like base you can dress up in all sorts of ways...in this case into Anaheim Pepper Aioli

Keep refrigerated in an air-tight container for up to two weeks.

Enjoy!