Red Pepper & Sun-Dried Tomato Aioli
This post may contain affiliate links. Read my full disclosure policy. This smoky, tangy red pepper and sun-dried tomato aioli—effortlessly whipped up from everyday pantry items—brings a burst of smoky, tangy Spanish flavor to everything from simple crudités to burgers to French fries. Think of this easy aioli as a little bowl of sunshine that brings a burst of bright Spanish flavor to your table. Everyday pantry ingredients like mayonnaise, roasted red peppers, and sun-dried tomatoes are blended with garlic, a splash of sherry wine vinegar, and a sprinkle of smoked paprika, creating a sauce that’s irresistibly smoky and tangy. This aioli isn’t just the perfect partner for a platter of crunchy crudités or blistered shishito peppers; it’s a versatile recipe that can elevate sandwiches, burgers, grilled meats, roasted potatoes, or even French fries. what you’ll need to make red pepper & sun-dried tomato aioli step-by-step instructions In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. Add the olive oil from the jar of sun-dried tomatoes. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. The aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached. you may also like Homemade Caesar Salad Dressing Pesto Sauce Green Goddess Dressing (and Dip) Russian Dressing Homemade Caesar Salad Dressing Pesto Sauce Green Goddess Dressing (and Dip) Russian Dressing RecipeComments (7)Add Comment Recipe Comments (7) Add Comment Ingredients 1 cup mayonnaise, best quality such as Hellmann's or Duke's ⅓ cup jarred roasted red peppers (drained and patted dry), thinly sliced ⅓ cup sun-dried tomatoes in oil (drained), thinly sliced 2 cloves garlic, roughly chopped 1 tablespoon sherry wine vinegar or red wine vinegar 1 teaspoon smoked paprika ⅛ teaspoon salt ⅛ teaspoon cayenne pepper (optional) 1 tablespoon olive oil from the sun-dried tomatoes jar 1 cup mayonnaise, best quality such as Hellmann's or Duke's ⅓ cup jarred roasted red peppers (drained and patted dry), thinly sliced ⅓ cup sun-dried tomatoes in oil (drained), thinly sliced 2 cloves garlic, roughly chopped 1 tablespoon sherry wine vinegar or red wine vinegar 1 teaspoon smoked paprika ⅛ teaspoon salt ⅛ teaspoon cayenne pepper (optional) 1 tablespoon olive oil from the sun-dried tomatoes jar Instructions In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. Make-Ahead Instructions: This aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached. In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. Make-Ahead Instructions: This aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached. Nutrition Information Powered by Per serving (16 servings) Serving size: about 2 tablespoons Calories: 112 Fat: 12 g Saturated fat: 2 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 85 mg Cholesterol: 6 mg Per serving (16 servings) Serving size: about 2 tablespoons Calories: 112 Fat: 12 g Saturated fat: 2 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 85 mg Cholesterol: 6 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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