Mini Bell Peppers With Chipotle Aioli

By: The Food Hunter

The first time I ever tried Chipotle, a smoke-dried jalapeño used primarily in Mexican inspired cuisines, was about a month ago at SaltRock Southwest Kitchen. Not being a big Mexican food eater it was quiet easy to have stayed away from chipotle for so long, though now I'm having regrets. The smokey, somewhat earthy flavor of chipotle is quite addicting.

Chef Masssimo de Francesca, of Salt Rock Southwest Kitchen, turned me on to chipotle with his mouthwatering mini bell pepper appetizer. The peppers, which are smoked and then sauteed, are served with a chipotle aioli giving the dish a Mexican flare. It was love at first bite for me and these baby bells.

I was excited when Chef said he would share his recipe. So, this past weekend my husband heated up the smoker for some brisket and threw a bunch of peppers on with it. I whipped up the chipotle aioli and served it with the peppers in individual dipping bowls. Needless to say everyone loved it!

Mini Bell Peppers With Chipotle Aioli

(courtesy of Chef Massimo de Francesca)

For the smoked peppers

1 to 2 pounds of mini bell peppers

1 teaspoon vegetable oil

1 tablespoon of Kosher salt

Applewood or cherry wood to smoke (we used apple)

Method

In a large bowl, toss peppers with oil and salt. Put in preheated smoker for 10 minutes. Alternatively you could char the peppers on a grill very briefly or smoke them on the grill for 3 minutes.

To sauté the peppers

1/4 teaspoon of sesame oil

1 teaspoon of the Veg oil 

1/4 teaspoon of finely chopped garlic 

1/4 teaspoon finely chopped onion
1/4 teaspoon sesame seeds

Salt and pepper to taste

Heat oil over medium heat, add garlic, onion and sesame seeds. Add peppers whole and saute until soft to touch with a fork.

For the chipotle aioli 

2 cups of mayonnaise

1/4  teaspoon of granulated garlic

Juice of one lemon, strained

Salt-and-pepper to taste

A few tablespoons of water to dilute

1/2 teaspoon of chipotle purée (1 small can of Chipotle peppers in adobo sauce)

Few drops of liquid smoke

In a food processor or blender pulverize the can of chipotle peppers in adobo sauce and a small amount of  water. 

In a small bowl combine mayonnaise and lemon juice. Add chipotle puree a 1/2 teaspoon at a time until desired taste. Add a few drops of liquid smoke and season with salt and pepper.