Chili Lime Aioli

Ingredients

• 1 garlic clove, minced
• 1 tsp kosher salt
• 1 large egg
• 1 cup canola oil
• Zest of 1 lime
• 2 tbsp fresh lime juice
• 2 orange or red habanero or other hot chili peppers, seeds and ribs removed, minced

Method

Place the garlic and salt in the bowl of a food processor. Process until pureed. Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly. With the machine running, very slowly add the canola oil a few drops at a time at first, and then in a thin, steady stream; it will emulsify and thicken. Once the oil is added and the aioli has formed, quickly pulse in the lime zest and the juice. Transfer to a bowl and stir in the peppers. The aioli may be refrigerated in an airtight container for up to 1 day.