· By Valerie Golson Gipson
Aji Rojo Aioli — The Spicy Peruvian Spread for Burgers, Sandwiches & More
Aioli is just garlic mayonnaise. It's been elevated by restaurants and dismissed by purists for decades. What nobody has done until now is make it with rocoto pepper.
Aji rojo aioli is the spicy, complex spread that belongs on every burger, sandwich, and bowl you make this week. Rocoto brings a fruity heat that builds slowly — you taste the richness of the mayo first, then the garlic, then the warmth creeps up behind it. It's a condiment with dimension.
Aji Rojo Aioli Recipe
Makes: about ¾ cup
Time: 5 minutes
Difficulty: Easy
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Aji Rojo sauce
- 2 garlic cloves, minced or grated
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt to taste
Instructions
- Combine all ingredients in a small bowl. Whisk until smooth and fully combined.
- Taste. Want more heat? Add another half tablespoon of rojo. More brightness? A squeeze more lemon. More smoke? Another pinch of paprika.
- Rest 15 minutes in the fridge if possible — the garlic mellows and the flavors come together.
- Use immediately or store covered in the refrigerator for up to 1 week.
What to Put It On
- Burgers — replaces ketchup, mustard, and anything else on the condiment shelf
- Sandwiches and wraps — both sides of the bread
- Fries and sweet potato fries
- Grilled fish tacos — drizzled or spread on the tortilla
- Roasted vegetables — as a dipping sauce or tossed directly
- Grain bowls — thin with a teaspoon of water and drizzle over the top
- Deviled eggs — use as the spread base instead of plain mayo
Make It From Scratch
If you want true aioli (emulsified from egg yolk rather than mayo), whisk 1 egg yolk with 1 teaspoon Dijon and the lemon juice, then slowly drizzle in ½ cup neutral oil while whisking constantly until thick. Fold in the rojo and garlic at the end. The result is silkier and richer. Worth it when you have the time.
