How Did You Cook That

Sauces

Roasted Garlic Tomatoes with Thyme

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Fresh summer tomatoes don’t last forever. But there are a few tricks and tips to keep them around for most of the fall and winter.

Last year I bought Alison Roman’s book, Dining In. It’s a great cookbook. Especially for those of us with small kitchens. In the book she has this fabulous recipe for slow roasting vine-ripened tomatoes for her Roasted Tomato and Anchovy Bucatini. I now use a variation of her recipe when I have an abundance of fresh tomatoes. They keep in the freezer for up to 6 months. Mine never last that long. I eat ’em up waaaayyyy before that.

Try this recipe on for size and keep enjoying your harvest of summer tomatoes all autumn long.

Roasted Garlic Tomatoes
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Roasted Garlic Tomatoes with Thyme

Slow roasted tomatoes seasoned in a confit of garlic, thyme and olive oil.
Course Dinner, Lunch, Snack
Keyword Roasting, Tomatoes, Vegetables
Total Time 3 hours
Servings 4

Ingredients

  • 5 lbs small vine-ripened tomatoes (or as many as you have;)
  • ½ cup olive oil
  • 5 large garlic cloves, minced
  • ¼ cup fresh thyme, stripped from stems
  • Kosher salt
  • ground black pepper

Instructions

  • Preheat oven to 225°.
  • Rinse tomatoes, remove stems and cut in half through the middle.
  • Lay tomatoes, cut side up, side by side on a baking sheet. You may need a few baking sheets for this project.
    Tomatoes and Garlic
  • Drizzle tomatoes with olive oil. It will flow down and fill the baking sheet.
  • Evenly distribute garlic and thyme among each of the tomatoes, sprinkling over the tops. Season generously with salt and pepper.
  • Roast in the oven for 2½-3 hours, rotating the baking sheets every hour. The tomatoes with shrivel up and your house will smell like heaven. (Be sure to turn on your oven vent.)
  • Remove from oven. Use immediately.
  • If freezing, allow to completely cool. Divide evenly into freezer safe storage containers, making sure to pour the olive oil and any bits of thyme in with each group of tomatoes. The oil is what makes these little roasters shine. Put the date on the containers and freeze.
  • Roasted tomatoes keep in the freezer for up to 6 months.

Pigs in a Brioche Blanket

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Yeah. I know they look like little caterpillar cocoons. Don’t judge. They’re seriously delicious! And for my first attempt at brioche Pigs in a Blanket, let me tell you, they were a huge hit. Make sure to plan for making the dough up to 24 hours before serving these. This recipe uses a yeast dough that requires rising before baking.

I watched a video of Claire Saffitz making these and the craving hit me. Watch her assemble it on Vice. You’ll be entertained and get an idea of how to stretch and wrap the brioche dough.

Swap out Vienna sausages for hotdogs or bratwurst then wrap em up in a buttery brioche dough and baked till golden. Easy to make and impossible to stop eating. Super scrumptious, crowd-pleasing and perfect for game day snacks. Serve with honey mustard dipping sauce or your favorite condiments.

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Pigs in a Brioche Blanket

Course Appetizer, Snack
Cuisine American
Keyword Bread, Hotdogs
Prep Time 45 minutes
Cook Time 25 minutes
Rise 18 hours

Ingredients

Brioche Dough

  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp kosher salt
  • 3 large eggs at room temperature
  • 8 Tbsp unsalted butter (1 full stick) cold and cut into 8-10 cubes
  • 2 Tbsp milk
  • 1/2 tsp active dry yeast

For wrapping the pigs

  • chilled and risen brioche dough
  • 8 kosher hot dogs or bratwurst
  • all-purpose flour for dusting and rolling dough
  • 1 large egg beaten with a fork or whisk
  • 1 Tbsp sesame seeds or coarse crunchy salt

Honey Mustard Sauce

  • ¾ cup sour cream
  • ¼ cup spicy brown mustard
  • ⅛ cup yellow mustard
  • 2 Tbsp honey
  • 1 tsp pepper
  • ½ tsp salt
  • 1 tsp cayenne pepper optional

Instructions

  • Do your mise en place. Measure and set out all of your ingredients. Make sure your eggs are at room temperature and butter is cut and cold.
  • In a tiny saucepan or in the microwave heat the milk until just lukewarm. 105°-110° on a food thermometer. If it's too hot it will kill your yeast.
  • Pour warm milk into a small bowl. Add yeast and whisk until dissolved. Set aside until foamy - about 5 minutes.
  • Remove the bowl of a stand mixer and add dry ingredients, flour, sugar and salt. Whisk to combine then make a well in the center. Pour in the milk/yeast mixture. Then add the 3 room temperature eggs. Mix by hand until just combined.
  • Put bowl back on stand mixer and attach the dough hook. Mix on low speed until a shaggy dough forms - about 1 minute. Increase speed to medium and mix until dough starts to wrap around the hook. Keep mixing until the dough is soft and supple. Scrape dough off the hook every so often. Mix until dough comes cleanly off the bottom and sides. Add a pinch of flour if the dough is sticking. Knead dough in mixer for about 10 minutes.
  • Keeping the mixer on medium, add the butter one piece at a time. Allow each piece of butter to fully incorporate into the dough before adding the next. This is a long process. It may take about 15 minutes before all the butter is fully mixed in.
  • Gather the dough from the bowl and gently shape into a ball. Dust lightly with flour and set into a lightly buttered bowl. Cover with plastic wrap and place in the refrigerator to rise for a minimum of 8 hours and up to 24 hours.
  • Pre-heat oven to 350°. Line a baking sheet with parchment paper.
  • Pierce the skin of each hot dog several times to prevent from bursting while baking. Lightly dust each hot dog or bratwurst with flour.
  • Take the risen dough out of the bowl and place on a clean work surface. Divide into 8 equal pieces.
  • Take 1 piece of dough at a time and roll out with your hands. Making long snake-like rolls out of each piece. About 12 inches long each.
  • Working from the middle of each hotdog and rolling outward to the ends, lay the brioche across the middle of the hot dog. Wind one end of dough around the hotdog until you reach one end. Then roll the other end of the dough outward toward the other end of the hotdog. Pinch each end of the hotdog to completely seal.
  • Repeat for all 8 pigs in a blanket.
  • Whisk the remaining egg in a bowl. Brush egg over each roll making sure to get the egg wash into all the little folds and seams. Sprinkle with sesame seeds or coarse salt.
  • Bake at 350° for 25 minutes or until golden brown.
  • Remove pigs in a blanket from oven and slice them into serving-size or bite-sized rounds. Enjoy with honey mustard dipping sauce or your choice of condiments.

Honey Mustard Dipping Sauce

  • Whisk all sauce ingredients together in a bowl until fully incorporated. Spoon over pigs in a blanket and enjoy.

Pizzeria Style Pizza Sauce

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Pizzeria Style Pizza Sauce

I used to pick up a jar of ready-made pizza sauce from the market to keep in the pantry. You know, for the day you’re craving a slice, or two, and delivery just seems like too much. Then roll out some store bought dough, spoon on the jar of sauce and sprinkle the mozzarella. Easy. And just about as meh as that delivery idea you had.

Enter an easy alternative that, once you try, you’ll never go back from. This pizzeria style pizza sauce is so good! It’s slightly sweet, smells heavenly and is seasoned with only 5 fresh ingredients. Oregano, basil, garlic, onion, and red pepper flakes. Add tomatoes and you’re all done. You can use fresh tomatoes if you’re craving in the summertime or canned tomatoes the other nine months of the year.

Pizzeria Style Pizza Sauce
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Pizzeria Style Pizza Sauce

A slightly sweet pizza sauce seasoned with only 5 fresh ingredients. Oregano, basil, garlic, onion, and red pepper flakes. Add tomatoes and you're all done.
Course Main Course
Cuisine American, Italian
Keyword Homemade, Pizza, sauce
Prep Time 5 minutes
Cook Time 1 hour
Servings 8 pizzas

Ingredients

  • 28 ounce canned whole, peeled tomatoes I have tried all kinds of tomatoes for this sauce. Whole are the VERY best here but if you have diced or fresh, go ahead and try them. No need to make a mad dash to the store...you might as well order the meh take-out at that point.
  • 1 medium whole yellow or brown onion peeled and quartered
  • 4 cloves garlic cloves finely chopped
  • 2 sprigs fresh oregano finely chopped
  • 2 sprigs fresh basil on stems do not remove leaves or chop
  • 1 tsp red pepper flakes

Instructions

  • Pour the can of tomatoes and juice into a food processor with blade attachment. Pulse until pureed but still just a teeny bit chunky. Add oregano and garlic and pulse another couple of times.
  • Pour tomato mixture into a medium saucepan. Add quartered onion. Do not chop. Just leave it in big chunks. The onion adds flavor to your sauce and you will discard it at the end. Do the same with the basil stems. Do not chop. They will simmer with the sauce and you will discard them at the end. Toss in red pepper flakes. Turn heat to medium low and bring sauce to a simmer.
  • Once it begins to simmer turn to low and place a lid slightly ajar over the top to keep splatters to a minimum. Simmer for about an hour or until sauce is reduced by about ⅓.
  • Remove from heat. Discard onion pieces and basil sprigs. Cool. Use immediately or save in the refrigerator for 2 weeks. You can also freeze any extra. It will keep for 3 months in the freezer.

Creamy Thousand Island Dressing

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Creamy Thousand Island Dressing from Scratch

This simple recipe is my go-to condiment whenever I make a batch of animal style French fries. It has a fresh taste and I usually find the ingredients for it in my fridge before I find a ready-made bottle from the store.

It’s a good stand in for tartar sauce for fish sticks. That finicky kid in your house will love it. This sauce is also a pretty tasty for dip for steamed artichokes.

Creamy Thousand Island Dressing from Scratch
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Creamy Thousand Island Dressing

Fresh Thousand Island Dressing made from scratch. Perfect topping for French fries, fish sticks or steamed artichokes.
Course Condiment
Keyword Dip, Dressing, Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 1 cup good mayonnaise Best Foods or Hellmans
  • 3 Tbsp ketchup
  • 1 Tbsp vinegar
  • 1 Tbsp sugar
  • 3 Tbsp sweet pickle relish
  • 1 Tbsp yellow onion finely minced
  • salt and pepper to taste

Instructions

  • Mix all the ingredients together in a bowl. Use immediately and store the rest in the refrigerator for up to 2 months.

Simply Delicious Guacamole

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Simply Delicious Guacamole

When I was a kid, growing up in Southern California, my best friend lived on an avocado ranch. During the day we would climb the trees to escape her head-butting pet goats. At night we would sleep in a tree house that her dad had built up in the high branches. A few times a year her dad would deliver a harvest of avocados, piled in the bed of a trailer, to the local Mexican restaurant in town. We would hide under the mounds of avocados as he drove to the restaurant. Then we would jump out, laughing crazily, as soon as he would stop in the parking lot of the place.

Easy Guacamole
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Deliciously Easy Guacamole

Simple 6 ingredient guacamole recipe. Made with basic panty ingredients you probably already have available in your kitchen.
Course Appetizer
Cuisine Plant-based
Keyword Avocado, Condiment
Total Time 10 minutes
Servings 4

Ingredients

  • 3 medium large ripe avocados firmly ripe but not too soft
  • 2 garlic cloves minced
  • 3 - 4 Tbsp green taco sauce Pico Pica or La Victoria
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper, to taste

Instructions

  • This recipe is a simple base for basic guacamole. Add to it as many ingredients that you like. Fresh diced red onion, fresh cilantro, jalapeno peppers...whatever floats your boat, toss it in there.
  • Remove pit from avocado and scoop the fruit out into a medium bowl.
  • Add all the ingredients to avocado and mash together. NOTE: It is important to use green taco sauce or salsa because red sauces will give your guacamole a kind of unappetizing brown color. Use the green, trust me.
  • Do not over mash. There's nothing better that fat chunks of avocado to load onto your chip, plus your dip won't break down and become watery if it's chunky.
  • Serve in tacos, scooped up with tortilla chips, on scrambled eggs.

Favorite Avocado Recipes

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Avocado. Guacamole. Toast

Avocados make just about anything taste great, from toast to tacos to smoothies. Smash avocados onto toast, stir em up in a bowl of chunky guacamole, or fry them for veggie tacos. 

In case you didn’t already know the good stuff; avocados are a really healthy food choice. One medium avocado has 170 calories, 18 vitamins and minerals and is super rich in heart-healthy monounsaturated fat – good fat! Avocados act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients such as vitamins A, D, K and E. You gotta love that.

Here is my favorite guacamole recipe. Plus a couple of tips for how I sneak this rich creamy fruit into every day recipes.

Easy Guacamole
Easy Guacamole
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Deliciously Easy Guacamole

Simple 6 ingredient guacamole recipe. Made with basic panty ingredients you probably already have available in your kitchen.
Course Appetizer
Cuisine Plant-based
Keyword Avocado, Condiment
Total Time 10 minutes
Servings 4

Ingredients

  • 3 medium large ripe avocados firmly ripe but not too soft
  • 2 garlic cloves minced
  • 3 - 4 Tbsp green taco sauce Pico Pica or La Victoria
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper, to taste

Instructions

  • This recipe is a simple base for basic guacamole. Add to it as many ingredients that you like. Fresh diced red onion, fresh cilantro, jalapeno peppers...whatever floats your boat, toss it in there.
  • Remove pit from avocado and scoop the fruit out into a medium bowl.
  • Add all the ingredients to avocado and mash together. NOTE: It is important to use green taco sauce or salsa because red sauces will give your guacamole a kind of unappetizing brown color. Use the green, trust me.
  • Do not over mash. There's nothing better that fat chunks of avocado to load onto your chip, plus your dip won't break down and become watery if it's chunky.
  • Serve in tacos, scooped up with tortilla chips, on scrambled eggs.

Cast Iron Skillet Pizza

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Cast Iron Skillet Pizza

Pizza is one of the world’s most perfect foods. You can make up a pizza in a cast iron skillet with little effort. And the flavor punch from a homemade pizza crust is out of this world.

Chock full of grains, veggies and cheese, right? Or covered in cream and sprinkled with cinnamon and sugar or piled high with fresh berries. Yeah, I know. That’s not traditional. But if you’re inspired, make up the yeasty crust and pile on the toppings for your own unique creation. Breakfast, lunch, dinner or camp site.

This pizza dough recipe is for 2 crusts. It’s a Now and Later, make one now, save one for later kinda dough. Chewy, yeasty and crispy around the edges. It is really yummy.

Fill the pie with your favorite toppings and cheese. I made mine with lots of fresh veggies, mozzarella, parmesan and gouda. Whatever you’ve got hanging out in your fridge will do.

Pour yourself a cold beer and get to it. This is an easy, one pan Monday Game Night meal. And that second ball of dough can chill in the fridge and make a comeback later in the week.

Cast Iron Skillet Pizza
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Cast Iron Skillet Pizza

Easy Cast Iron Skillet Vegetarian Pizza with how-to's for homemade pizza dough and sauce. Both dough and sauce can be prepped ahead and put into the skillet later for a quick dinner. NOTE: The dough recipe makes two pizza crusts.
Course Dinner, Lunch
Keyword Pizza, Vegetarian
Total Time 1 hour 30 minutes
Servings 4

Equipment

  • Cast Iron Skillet

Ingredients

Dough Ingredients (For 2 Pizza Crusts)

  • 3 cups all-purpose flour or bread flour Tip: All-purpose flour will give you a chewier crust. Bread flour will give you a much crisper crust.
  • 1 cup slightly warm water (110°-112°) not too hot or yeast will die and the dough will not rise
  • 2¼ tsp active dry yeast equal to 1 packet of yeast
  • 2 Tbsp olive oil, plus a little extra for sides of bowl and dough.
  • 1 tsp sugar
  • 1 Tbsp Kosher salt

Pizza Sauce Ingredients (If homemade sauce isn't your thing, just grab a jar of pre-made from the grocery store)

  • 1 14 oz can whole or diced tomatoes San Marzanos are the best for pzza sauce
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1½ tsp balsamic vinegar
  • 1 tsp salt
  • fresh ground black pepper

Pizza Toppings

  • 4 ounces mozzarella cheese, grated use more or less to your own liking
  • 2 ounces gouda, grated
  • 2 ounces parmesan cheese, grated
  • Veggie and herbs and stuff you like Use your favorite veggies and toppings. You know what to do here.

Instructions

Basic Pizza Dough Recipe

  • Pour slightly warm, 110° water into the bowl of a mixer fitted with a dough hook and sprinkle with yeast. Let stand until foamy, about 5 minutes. Be sure the water is not too hot or your yeast will die and the dough will not rise.
  • Add the sugar, oil, and salt into yeast mixture.
  • With the mixer on low, add the flour, in cupfuls, and mix until dough forms a ball. Transfer dough ball to oiled bowl and brush top with more olive oil. Cover bowl with a clean towel and set aside in a warm spot for about an hour. When you take a peek in an hour, the dough should have doubled in size.

Basic Pizza Sauce Recipe (if using)

  • Prep the toppings and make the pizza sauce while dough is rising.
  • Blend tomatoes, garlic, olive oil, balsamic vinegar, salt and pepper together in a blender or food processor till blended.
  • Sauce can be used immediately and remainder saved in the refrigerator for up to 5 days. Sauce can be frozen for 3 months.

Making the Pizza

  • Pre-heat oven to 450°
  • Sprinkle bottom of cast iron skillet with a pinch of fine ground corn meal or rice flour.
  • Place the dough on a floured work surface and cut it in half. If you are making 2 crusts, place both pieces on a floured work surface, cover with a tea towel and let rest for about 10 minutes. After 10 minutes, keep one dough covered (if using) and gently knead the other dough for about 4 minutes until smooth. If making 2 crusts, repeat with second ball of dough.
    (NOTE: If you are making only one crust, wrap the other piece in plastic and store in the fridge for up to 5 days. Freeze in a freezer bag for up to 3 months.)
  • After kneading, roll out dough ball to the size of your skillet. Approximately a 12-inch round.
  • In one decisive action, lift dough like a boss and lay it into the skillet. Gently press it to the bottom of the skillet and push just a little way up the sides of skillet.
  • Brush the dough with olive oil.
  • Spread homemade pizza sauce (if using) or store bought sauce onto the dough in the skillet.
  • Sprinkle the cheese on top of the sauce.
  • Add toppings.
  • Drizzle a tiny bit of olive oil around the edge of the pizza so that it seeps in between the dough and the sides of the skillet. This gives crust a crispy golden crunch and helps it come out of the pan easier.
  • Bake pizza in the oven for 15 minutes or until golden brown.

Grilled Salmon Tacos

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Tacos Salmon Seafood

In my kitchen I can usually gather up enough ingredients from the pantry and fridge to throw together a feast of tacos. Corn or flour tortillas are a staple in my cupboard. Onions and cilantro grow in my garden and the rest of the ingredients are a wild card. For this recipe, sprinkle spices over salmon fillets and grill in a skillet. Assemble salmon in a warmed tortilla with onions, cilantro, cabbage or lettuce and any other fresh veggies that you have on hand. Tacos are the perfect food and are all about personal preference. Add what you like and what you have on hand. Own it.

Grilled Salmon Tacos for Dinner Tonight
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Grilled Salmon Tacos

Grilled salmon tacos with onions, cilantro and sriracha aioli
Course Dinner, Lunch, Main Course
Cuisine Global
Keyword Grill, Salmon, tacos
Total Time 30 minutes
Servings 4

Ingredients

Tacos

  • 12 small corn or flour tortillas
  • 12 ounces salmon filet, fresh or frozen
  • 1 can black beans I like Trader Joe's Cuban Black beans because they're full of onions and spices.
  • 3 small limes, cut into wedges
  • 2 medium ripe avocados (optional)
  • 1 small head of cabbage, shredded Use red or green cabbage, pre-shredded or combined in a bag. Don't over-think it, you just need something crunchy.
  • 1 small red onion, finely diced
  • 1 bunch fresh cilantro, chopped and stems removed
  • 2 Tbsp corn or canola oil

Aioli Taco sauce

  • 1 Tbsp spicy brown mustard Use whatever you have. Coarse grain, dijon.
  • 3 cloves garlic, minced
  • 1/2 cup good mayo
  • 1 Tbsp sriracha
  • 1 Tbsp chili garlic sauce
  • 2 Tbsp Favorite Salsa or Taco Sauce Whatever you keep in your fridge will work.

Instructions

  • Pre-heat oven to 400°.
  • Mix together all the ingredients for aioli taco sauce. Season to taste adding more sriracha, garlic, salsa, salt and pepper to your liking. Set aside.
  • Heat 2 Tbsp oil in a large oven-safe skillet.
  • Sear salmon filet for 3 minutes on one side, then turn and sear for 2 minutes on the other side.
  • Put the skillet of salmon in the oven for 7 minutes or until the salmon is tender and flaky inside.
  • While salmon is baking, heat black beans in a saucepan on the stove.
  • Remove salmon from oven and flake it. Set aside with beans and veggies to assemble tacos.
  • Heat tortillas over a burner on the stove, in skillet or pan or in a tortilla warmer
  • Fill warm tortillas with salmon, black beans, chopped veggies, cabbage and avocado (if using) and drizzle the whole thing with the aioli taco sauce that you made at the beginning. Squeeze a little lime juice over the top of each.
  • Serve with tortilla chips, salsa and guacamole

Spicy Mango Salsa

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Spicy Mango Salsa

You can tell that summer is upon us when the markets are stocked with juicy ripe mangoes.  I absolutely love golden creamy Ataulfo mangoes and the tropical fragrance of these ripe lovelies fills the air as soon as you walk into the produce section. 

Ataulfo mangoes are so creamy and delicious, it is hard to resist eating the entire lot of them before you get them diced up and into this salsa.

It’s a simple recipe made with minimal ingredients that are all easy to find in any market. It’s perfect with crispy tortilla chips and mouthwatering atop a freshly grilled slice of salmon.  

 

Spicy Mango Salsa
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Spicy Mango Salsa

Mangoes, red onions and cilantro come together to create the perfect salsa and topping for nearly any grilled fish, meat or vegetable.
Course Appetizer, Side Dish
Keyword condiments, Salsa
Total Time 15 minutes
Servings 8

Ingredients

  • 2 large, ripe mangoes I use Ataulfo when available but Ruby mangoes work just fine.
  • 1/2 red onion diced
  • 1 small, jalapeno pepper seeded
  • 1/4 cup cilantro leaves finely chopped
  • 1 large lime
  • Kosher salt, to taste

Instructions

  • Place diced mango, red onion, jalapeno pepper and cilantro in a large bowl. Zest about 1/4 of lime into the mixture then squeeze out all the juice of the lime over the chopped ingredients. Stir together to combine well. Add salt to taste.
  • Set aside in refrigerator for 15 minutes to let all the flavors mingle together.
  • Serve in with chips of as a topping for grilled fish or veggies.

Adobo Chile Aioli

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Aioli Sauce

When friends come into town, I love to set up a taco bar and let everyone feast and forage.  Last week, with friends in town from the Bay Area, I set out a bowl of adobo chili aioli for everyone to drizzle over their grilled veggie tacos. You will find this sauce to be a little lighter and not as thick as a traditional aioli. It’s meant to pour.

Aioli is so simple to mix up and requires minimal ingredients that you probably already have on hand in your fridge and pantry. You can make the mayo fresh yourself or use good store bought mayonnaise.

In a pinch, when you are camping or, like me, have a construction project going on in your kitchen, just grab a cup of very good mayonnaise instead of using the oils and egg. You can easily mix in all of the other ingredients in a bowl with a spoon.

This recipe is for Jaymie, my friend and huge home-cook inspiration.

Adobo Chile Aioli
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Adobo Chile Aioli

Simple garlic aioli with Adobo chiles and oil
Course Appetizer
Keyword aioli, Dip, sauce
Total Time 10 minutes
Servings 8

Ingredients

  • 4 medium garlic cloves, minced
  • 1 4 oz adobo chiles, in oil reserve 1 Tbsp adobo oil for mixture
  • 1/2 cup extra virgin olive oil
  • 1/2 cup canola oil
  • 1 large egg
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp dijon mustard

Instructions

  • Blend garlic, Dijon mustard and egg in food processor until completely blended. About 15 seconds.
  • Keep the food processor running and slowly drizzle in olive oil and then drizzle in canola oil and 2 Tbsp reserved adobo oil until completely combined. Turn off food processor and 2 - 3 chiles (or to taste). Add lemon juice and salt and pulse until thoroughly combined. Scrape down sides. Pulse one more time. Refrigerate for about 30 minutes to let flavors mingle.
  • Aioli can be refrigerated for up to 3 days.

Notes

For a simple aioli just leave out the adobo.
In a pinch, when you are camping or, like me, have a construction project going on in your kitchen, just grab a cup of very good mayonnaise instead of using the oils and egg. You can easily mix in all of the other ingredients in a bowl with a spoon.
You can make so many varieties of aioli simply by adding the ingredients you want that will enhance the dish you are serving it with.
Variation ideas:
Fresh chopped dill, roasted garlic, jalapeno, cilantro & lime, rosemary,