Creamy Aioli Salsa
Creamy Aioli Salsa is a thick, pale-red sauce that borrows the method of aioli and the ingredients of pico de gallo. Raw garlic does the work an egg yolk would do in mayonnaise, holding the olive oil in a smooth emulsion with the tomato and lime. Chiles add heat and cilantro adds a fresh green note. It takes ten minutes and one blender, and it works as a dip or a spread.
Instructions
Squeeze the juice of the lime into a bowl that is deep enough to hold an immersion blender without splashing.
Add 2 teaspoons of olive oil, then add the chopped tomatoes, the garlic cloves, the chopped chiles, the pinch of salt and the cilantro if you are using it.
Blend everything with the immersion blender until it forms a smooth purée with no large pieces of tomato or garlic left.
Keep the blender running while you add more olive oil a little at a time. Taste as you go, and stop when the sauce is as creamy as you like it.
Make it personal.
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