Does anything say "I'm a high class individual" more than referring to mayonnaise as aioli? Probably not. And since we are an elite brand that makes an elite banana pepper sauce, it only makes sense that we introduce a #BPS based aioli recipe.
Our recipe combines the creamy garlicky heaven of aioli with the spicy tang of our Banana Pepper Sauce. The added squeeze of lime rounds out this sauce that will transform your average plate of tacos into something more breathtaking than something that is really breathtaking. We used this sauce with shrimp and radish tacos with crispy corn tortillas.
- 1 cup of mayo, preferably a high quality, avocado oil or olive oil based mayo
- 1 cup of banana pepper sauce
- Juice of 1 lime
- Zest of half a lime
- Half a bulb of roasted garlic (or more if you love garlic)
- 1 tablespoon of fresh chopped parsley (feel free to substitute cilantro if you love cilantro)
- Salt and pepper to taste
Roasted Garlic: Preheat oven to 400 degrees F. Cut off the top of the garlic head to expose cloves inside. Drizzle with olive oil and wrap in foil. Roast until cloves are browned and soft, roughly 30 minutes.
Aioli: In a blender, combine mayo, BPS, roasted garlic cloves, lime juice, lime zest, parsley, and salt and pepper and blend on a low setting, until aioli is emulsified. Pour into jar, bottle or directly into mouth.
Shrimp Tacos: Marinate one - two pounds of shrimp or season with desired flavors. Heat two tablespoons of olive oil in a large skillet over medium heat. Add shrimp and cook until shrimp are pink and cooked through, about 5-7 minutes. Meanwhile, in an oven or stove top, heat corn or flour tortillas in until desired crispiness. Serve with sliced avocado, fresh chopped radishes or slaw, and garnish with cilantro or parsley. Dump aioli all over it and take a big bite.
Other Serving Suggestions: Spread for sandwiches, dip for chips or crackers, fried calamari dip, burger topping, sauce for salmon.