Jalapeno Lime Aioli will had a spicy kick to just about any dish! Drizzle it on tacos like hot sauce, spread in on sandwiches instead of mayonnaise, and pour it onto salads in the place of dressing. Enjoy it as a condiment on veggie burgers, baked tofu, and grilled vegetables, too. It’s so creamy, no one will realize it’s dairy-free! This easy recipe come together in just a few minutes, and it’s vegan and gluten-free.
Jalapeno Lime Aioli
This is a recipe I created a few years ago while I was taking the Rouxbe Plant-Based Professional course. When I originally created it, I was recreating Candle West’s incredible seitan skewers, which are served with chimichurri and a delicious jalapeno lime sauce.
How to Make Jalapeno Lime Aioli
This recipe is super easy to make!
- First you chop the stems off your cilantro. You just need to get rid of the bulk of them – not every bit of stem altogether. I like to cut the bottoms of the stems from the bunch with one giant chop. I leave the bits of stems that are attached to the leafy bits at the top.
- Then you slice your jalapeno and remove the seeds and white inner membrane.
- Next you throw all of the ingredients into a high-speed blender and process until it’s smooth and creamy. It whips up super quickly in my Blendtec. I like to use the Twister Jar, which I find is better for small blends.
- And you aioli is done!
If you don’t have a high-speed blender, you can use a regular blender or a food processor. Keep in mind that it might not be as smooth.
Working with Jalapenos
Jalapenos are actually not very spicy. The level of heat will vary, depending on their cultivation, but generally they’re thought of as being a medium-level heat chile pepper with a 3,500 to 3,600 SHU on the Scoville scale, which is used to measure the spiciness of peppers.
It’s actually the white membrane inside of the peppers that are spicy. If you’re sensitive to heat, scrape out as much of the membrane as possible. If you like kick things up, leave as much of as you’d like. I like to use a serrated grapefruit spoon to scrape it out.
Be careful with your hands when working with jalapenos. Make sure you don’t rub your eyes immediately after cutting them. You can wear rubber gloves if you’re super sensitive to heat.
As with all of my other cashew-based dressings, I recommend using raw cashews in this recipe. They’re softer and have a milder flavor than the roasted variety. I have high-speed blender, but I soak my cashews for about 2 hours before making dressings like this anyway. If you don’t have a high-speed blender, make sure you soak your cashews longer to help them blend easier.
Customizing Your Aioli
It’s easy to make this dressing your own!
- If you like things on the spicy side, you can add more jalapeno, or a pinch of red pepper flakes.
- Is lime more your thing? Add a little more lime juice!
- If you’re not on Team Cilantro, you can use chopped parsley, instead.
Serving Your Jalapeno Lime Aioli
This recipe has so many uses!
- You can drizzle it on tacos.
- Spread it on sandwiches in place of mayo.
- You can use it as a dressing on salads.
- Add a dollop to veggie burgers instead of ketchup.
- Pour it over roasted vegetables.
- Enjoy it on grilled seitan or tofu.
- Use it as a condiment on just about any dish that could use a little extra sumthin’ sumthing’!
Be sure to check out my Seitan Skewers with Chimichurri and Jalapeno Lime Aioli and Seitan Chimichurri Tacos recipes.
Storing Your Aioli
Store your aioli in an air-tight container in the fridge for up to 5 days. It can also be frozen for about 6 months. Your dressing may thicken after freezing. If it does, just mix in a little water until it reaches the consistency you want.
Jalapeno Lime Aioli
- ½ cup raw cashews soaked for 2 hours, rinsed and drained
- ½ cup cilantro stems removed, packed
- ¼ cup water
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 jalapeno pepper seeds and membrane removed, coarsly chopped
- 2 garlic cloves
- ½ teaspoon sea salt
- Mix together the aioli ingredients in a high-speed blender or food processor until smooth and creamy.