Creamy Aioli Salsa
This is a cross between an aioli (a mayonnaise-like sauce which uses garlic instead of egg yolk as an emulsifier) and a pico de gallo-style salsa.
Source and licence
"Creamy Aioli Salsa" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Creamy_Aioli_Salsa, revision 4516466), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Creamy_Aioli_Salsa&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516466
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 lime
- Several tomatoes, chopped
- Olive oil
- 1 pinch salt
- 5 cloves garlic
- 1 or more jalapeño chiles or serrano chiles, chopped
- 1 bunch cilantro (optional), chopped
Method
- Squeeze the lime juice into a blender-safe bowl.
- Add 2 teaspoons of olive oil and all other ingredients.
- Use an immersion blender to blend everything to a purée.
- Gradually blend in more olive oil, tasting, until the mixture reaches your desired creaminess.