Homemade Smoked Chilli Mayo Recipe

Rehydrate and blend

Place the dried smoked chillies in a small bowl and cover with 1/3 cup (80 ml) hot (not boiling) water. Let sit 15 minutes until softened. Reserve the soaking liquid. Remove stems and any large seeds if you prefer milder heat. Transfer the softened chillies and 2–3 tablespoons of the soaking liquid to a blender or food processor.

Add the hot smoked paprika, chili flakes (if using), and smoked sea salt to the blender. Blend to a smooth paste, adding more soaking liquid a teaspoon at a time if needed to achieve a thick but pourable puree (about 1–2 tablespoons more). Taste and adjust smokiness/salt.

Smash or finely mince the garlic clove. To mellow raw garlic, briefly pulse it in the blender with the chilli paste, or mash with a pinch of salt into a paste with the side of a knife. If you prefer a milder garlic flavor, briefly blanche the clove in hot water for 30 seconds then cool and use.

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, neutral oil, and apple cider vinegar until smooth. This creates a stable base for the chilli paste.

Scrape the smoked chilli-garlic paste from the blender into the mayonnaise mixture. Whisk until fully incorporated and color is uniform. If you want a thinner mayo, gradually whisk in extra-virgin olive oil or 1–2 tablespoons of the reserved chilli soaking liquid until you reach desired consistency.

Stir in honey or agave, ground cumin, and freshly ground black pepper. Taste and adjust acidity (add more lemon juice or vinegar 1/4 tsp at a time), heat (add a pinch of chili flakes), or salt. If the smoked chilli paste is too intense, add up to 2 tablespoons more mayo or yogurt to mellow the flavor.

Transfer the smoked chilli mayo to a jar, cover, and refrigerate at least 1 hour (preferably 3–4 hours or overnight) to allow flavors to meld and the smoky chili to infuse through the mayo.

Before serving, stir in the finely chopped cilantro or parsley if using. Adjust seasoning again and serve chilled. Keeps in an airtight container in the refrigerator for up to 7 days.