Green Chile Aioli comes together in minutes to deliver a creamy, spicy spread or dip perfect for fries, onion rings, sandwiches, or burgers. The base is roasted green chile, egg yolks, and oil.
Why this recipe works so well:
- It takes only a few minutes to make but delivers bold, balanced flavor.
- Roasted green chile, garlic, lime juice, sugar, and salt combine to create a creamy sauce that’s spicy, slightly sweet, tangy, and savory.
- Use it as a dip for fries or rings, or spread it on sandwiches and burgers for an instant flavor boost.
How to make it:
- Start with the aromatics and egg yolks: roasted green chile replaces chipotle, and lime replaces lemon for a brighter finish.
- Place everything except the oil into a food processor and pulse to combine and emulsify the yolks.
- With the processor running, stream the oil in slowly and steadily until the mixture thickens into a smooth aioli, about a minute.
Recipe tips:
- An immersion blender with a flat-bottomed bowl or wide-mouthed mason jar works well if you don’t have a food processor.
- You can use drained canned green chile, but I prefer freshly roasted for the best flavor.
- Hatch green chile is the best option when available seasonally; if you find it at a farmers market, buy extra and freeze for later use.
- To freeze roasted chile in portions, press chile into a small cup to compact it, invert portions onto a parchment-lined tray, freeze until firm, then store in resealable bags for long-term use.
Related recipes:
I prefer homemade mayonnaise and aioli over store-bought. If you want other aioli variations, try chipotle aioli, basil-garlic aioli, or roasted red pepper aioli for different flavor profiles.
If you enjoy green chile, also consider exploring recipes that showcase it in stews, quesos, casseroles, and appetizers.
Watch the recipe video below!
Did you make this recipe? Please leave a comment below to let me know how it turned out!
Green Chile Aioli Recipe
Ingredients
- 2 egg yolks
- 1 tablespoon lime juiceabout a half to one lime
- 1 teaspoon garlic finely minced (about 2–3 cloves)
- ¼ teaspoon sugar
- ½ teaspoon salt
- 2–4 tablespoons roasted green chile minced
- ¾ cup vegetable oil
Instructions
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Place 2 egg yolks, 1 tablespoon lime juice, 1 teaspoon garlic, ¼ teaspoon sugar, ½ teaspoon salt, and 2–4 tablespoons roasted green chile in a food processor. Pulse to combine and emulsify. Alternatively, use an immersion blender in a bowl or wide-mouth jar.
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With the processor or immersion blender running, slowly pour in ¾ cup vegetable oil in a steady stream. Continue until the aioli thickens, about a minute. Scrape the sides and process again if needed to fully combine.
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Serve immediately or store in an airtight container in the refrigerator for up to one week. Makes about 1 cup.
Notes
Recipe tips:
- Use an immersion blender and a flat-bottomed container if you prefer that method.
- Drained canned green chile is convenient; freshly roasted gives better texture and depth.
- When hatch green chile is in season, buy extra and freeze it in portioned mounds for later use.
- To freeze: compact the chile into small mounds on a parchment-lined tray, freeze until firm, then transfer to resealable bags for storage.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally published in February 2015 and has been updated with added tips and clearer instructions.