Recipe: Roasted Poblano Aioli


My beau’s younger brother, Patrick—the newlywed—and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It’s great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.

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Servings: Makes 2 cups; 1 tablespoon per serving
Time: About 10 minutes active and total

1 poblano (also called pasilla) pepper or sweet red pepper
1 1/2 cups mayo (I used half light/low-fat)
2 tablespoons mustard
3 tablespoons Old Bay or Creole Seasoning
3 tablespoons prepared horseradish
3 tablespoons pickle juice or lemon juice
2 garlic cloves, minced

1. On a grill, grill pan, under a broiler or simply on a stovetop burner, char pepper on all sides. Remove with tongs and let cool. To decrease cooling time, carefully cut the pepper lengthwise—there will be hot steaming escaping. When cooled, mince and set aside.

2. In a large bowl, whisk together the remaining ingredients. Add minced pepper and taste—adjust seasonings. If you have time, cover and refrigerate for an hour or two to allow the flavors to marry.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all tasty, lifestyle.