Paleo & Whole 30 Jalapeño Roasted Garlic Aioli

3 Jan

I was looking for something to jazz up sweet potatoes.  My favorite burger restaurant makes a jalapeño aioli that dresses some of their burgers.  I always get a side of it to dip my sweet potato fries into:  little sweet + little spice = perfect!  I don’t have their recipe so I gave my own a whirl.  Success!

Paleo and Whole 30 jalapeño roasted garlic aioli

Paleo and Whole 30 jalapeño roasted garlic aioli


4 tiny garlic cloves, roasted

2 jalapeños, slided until you hit seeds, then seed and dice

1 cup mayonnaise (homemade, canola or olive oil based for Whole 30)

1 tsp. dijon mustard (Westbrae Natural brand because it meets Whole 30 standards)

Juice from 1/4 lime (~3 tsp)

4 tbl. extra virgin olive oil

1/2 – 3/4 tsp. kosher salt


1/8 tsp. cayenne pepper

2 dashes coconut aminos


Cut the top of a head of garlic to expose the cloves.  Brush the exposed cloves with olive oil and sprinkle with kosher salt.  Wrap into a pouch with aluminum foil and bake at 425°F for 30 minutes.  Squeeze 4 small cloves out, save remainder for any other use.  Place 4 roasted garlic cloves, jalapeños, mayo, dijon, lime juice, olive oil, salt, one grind of fresh pepper, cayenne and coconut aminos in your food processor with blade attachment.  Process until smooth.



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