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Ingredients
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Fried Calamari
Method
Roasted Poblano Aioli
- 1
Roast the Poblano
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let them cool.
- 2
Prepare the Aioli Base
In a blender or food processor, combine 1 egg yolk, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and 1 clove of garlic. Blend until smooth.
- 3
Add Oil
With the blender running, slowly drizzle in 1 cup of vegetable oil until the mixture thickens and emulsifies. You can adjust the amount of oil to achieve your desired consistency.
- 4
Blend in Poblano
Once the poblanos have cooled, peel off the charred skin, remove the seeds, and chop them. Add the chopped poblano to the aioli mixture and blend until well combined. Season with salt to taste.