Roasted Jalapeno Aioli
Creamy, spicy, and packed with flavor, this easy Roasted Jalapeno Aioli takes sandwiches, tacos, fries and more to the next level!
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If you love the flavor and heat of jalapenos, this Roasted Jalapeno Aioli is for you!
This condiment is the perfect dipper for fries, quesadillas, and artichokes, and awesome sauce for burgers, sandwiches, and more!
This aioli starts by roasting jalapenos, which gives them a deeper, more complex flavor, instead of sharp and bright.
There’s a little garlic, which balances the creamy sauce, so the end result is rich, spicy, and great on countless dishes!
Chimichurri Aioli is another great aioli recipe to try!
Ingredients needed (scroll down to recipe card for complete recipe):
- Fresh jalapeno peppers
- Garlic
- Olive oil
- Mayo
- Seasonings – onion powder, black pepper
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve jalapeno aioli
Roasted Jalapeno Aioli is a versatile condiment that’s perfect for dipping and slathering! Here are some of our favorite ways to use it:
- On sandwiches or burgers instead of mayo
- Adding to rice bowls with achiote shrimp
- Dipping fries, artichokes, quesadillas, taquitos, or tater tots
- In burritos or tacos instead of sour cream
- For chicken wings or spicy chicken drumsticks instead of ranch
Is this jalapeno aioli spicy?
This aioli has great jalapeno flavor and a little kick, but isn’t super spicy.
💡Tips & Tricks
- Roasting: I like to pan roast the jalapenos so I can keep my eye on them, but if desired, you can roast them on a baking sheet under the broiler.
- Jalapeno: It’s best to use really fresh jalapenos so the aioli won’t go bad sooner than expected. This recipe hasn’t been tested with pickled jalapenos.
Looking for more sauce recipes? Here are some favorites:
- Cilantro Chimichurri
- Jalapeno Hot Sauce
- Roasted Garlic Sun-Dried Tomato Aioli
- Hot Banana Pepper Garlic Hot Sauce
You can find this recipe and more in 30+ Recipes Using Jalapeno Peppers!
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Roasted Jalapeno Aioli
Equipment
- skillet
- food processor or blender
Ingredients
- 1 tablespoon olive oil or avocado oil
- 2 jalapenos, stems cut off (total weight approx. 3.5 ounces)
- 1 garlic clove
- 1 1/2 cups mayo
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
Instructions
- Add oil to skillet with the jalapenos and cook on medium heat, turning occasionally, so all sides of the jalapenos get charred and blistered, approximately 6-10 minutes.
- Add the garlic to the skillet and cook for about 30 seconds, turn over the garlic and cook another 30 seconds. If it's too brown, it will add a sweetness to the aioli.
- Put the mayo in a food processor or blender. Transfer the jalapenos, garlic, and any leftover oil in the skillet to the blender. Add the onion powder and black pepper and blend until smooth. (You may need to scrape the sides of the blender). Enjoy! (see notes below)
Notes
- I don’t add salt because mayo already contains salt. Feel free to taste the aioli while it’s still in the food processor and add some if desired.
- To make it less spicy, after the jalapenos have roasted, cut them open and scrape out the seeds and membranes.
- Store aioli in an air-tight container in the fridge and use within 5 days. (I like to put tape on my container with the date I made it)
- Always use a clean utensil to prevent contamination.
If you enjoy the flavor of jalapenos, this Roasted Jalapeno Aioli will be your new favorite condiment! It’s creamy, spicy, and great on everything!