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
Ingredients:
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
Pepper
1/8 tsp. cayenne pepper
2 dashes coconut aminos
Method:
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.
Delicious Primal Cooking 