Blistered Habanada Peppers with Lemon Dill Aioli

Blistered Habanada Peppers
meatlessmakeovers.com
serves 4
Ingredients

• Approximately 25 Habanada Peppers
• 1 tsp Olive Oil
• ¼ tsp Sea Salt

Lemon Dill Aioli
savorthebest.com
16 servings
Ingredients

• 2 medium garlic cloves
• 1 teaspoon Dijon mustard
• 2 large egg yolks (room temperature)
• 1-1/2 tablespoons chopped dill
• 1 cup avocado oil (or olive oil or any combination of oils)
• ¼ cup freshly squeezed lemon juice
• Salt and white pepper to taste

Peppers
Preparation

1. Wash the peppers thoroughly. 
2. In a heavy bottomed pan pour the oil and place over medium heat. 
3. Once oil is hot (approx. 1 minute) add the peppers.
4. Stir occasionally until brown spots appear evenly on the peppers. (Approx. 7-10 minutes.)
5. Transfer to a plate and add salt. 
6. Serve with your favorite dipping sauce and enjoy!

​Aioli
Preparation

1. Place the garlic, mustard, egg yolks and dill in a mini food processor or a work bowl for an immersion blender.
2. Process until evenly combined, about 10 seconds.
3. With the motor running, slowly add the oil in a thin stream until completely combined. Take about 2 minutes to completely add the oil and don't add more that 1/4 cup in the first 30 seconds.
4. Once you have a thickened sauce, stop the motor and add the lemon juice then season with salt and pepper.
5. Start the motor again and combine until well combined.
6. Refrigerate in a covered container for up to one week.

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