1tbspchipotle chile in adobo(from the can) see notes
1tspsmoked paprika
1/2tspsea saltto taste
3/4cupavocado oilolive oil, or neutral tasting oil
Instructions
Add all the ingredients except the avocado oil to a blender container.
Blend on low speeds to combine.
Then with the blender running on low speeds (3-5 on a Vitamix) add the avocado oil in a thin drizzle slowly. Allow the oil to emulsify as you add so your aioli doesn't break.
Keep adding the oil very slowly until it's gone and the chipotle aioli is thick and creamy. Add more chipotle in adobo if desired and season to taste with sea salt if more is needed.
Serve immediatly or refrigerate for up to 4 days.
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Notes
Add the chipotle in adobo to taste, you can always start with less and work up. Also if you can't find the chipotle in adobo cans, try adding 1 tsp of chipotle chili powder instead.This recipe makes 1.25-1.5 cups of chipotle aioli. To make half this amount, try using store bought mayo as a base and add the rest of the ingredients except the sea salt.