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Roasted Red Pepper Aioli

Our homemade Roasted Red Pepper Aioli is a rich and flavorful condiment that adds a creamy, tangy, and slightly smoky taste to your dishes. Made with fresh roasted red peppers, garlic, lemon juice, and avocado oil, this aioli is perfect for crab cakes, sandwiches, burgers, or as a dipping sauce for fries and vegetables. Its vibrant color and bold flavor make it a standout addition to any meal.

Roasted Red Pepper Aioli

Red Pepper Aioli Recipe

When I first moved from Minnesota to Washington I got a job at a restaurant right on the Puget Sound waterfront. One of their most popular appetizers was their calamari.

I could take or leave calamari at the time (I LOVE it now), but the red pepper aioli served it with was amazing.

Since then I’ve been on a quest to make and perfect my own version, and today I finally got it.

I’ve tried the cheater aiolis made with a mayo base, and honestly? They just didn’t live up to my memories. I have no idea what that restaurant used in their own aioli, but this is the closest I’ve ever come to matching it, and it was WAY easier than I thought it would be.

Why you’ll love it!

  • Flavorful: Combines sweet roasted red peppers with tangy lemon juice.
  • Versatile: Perfect for sandwiches, burgers, or as a dip.
  • Easy to Make: Simple ingredients and straightforward preparation.
  • Healthy: Uses avocado oil for a healthier fat option.
  • Make-Ahead: Can be prepared in advance and stored for convenience.
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Roasted Red Pepper Aioli

Red Pepper Aioli shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Garlic
  • Salt
  • Egg yolks
  • Lemon juice
  • 2 red peppers, roasted, peeled, and sliced
  • 1/3 cup avocado oil
Roasted Red Pepper Aioli

How to make Red Pepper Aioli

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

  1. Roast the Peppers: Grill red peppers over high heat until charred, then place in a sealed paper bag to steam and loosen skins.
  2. Prepare the Peppers: Peel off the skins and slice the peppers into thin strips.
  3. Blend Ingredients: Combine garlic, salt, egg yolks, lemon juice, and red pepper slices in a blender. Blend until smooth.
  4. Emulsify: Slowly drizzle in avocado oil while blending until the mixture thickens.
  5. Chill: Transfer the aioli to a small dish and refrigerate until ready to serve.

Roasted Red Pepper Aioli

Homemade Aioli FAQ

Can this recipe be made in advance?

Yes! This is a perfect recipe to make in advance. In fact, it is ideal. The flavors meld and develop if it chills for at least 4 hours, but preferably overnight.

How long does homemade aioli last in the fridge?

Homemade aioli should last for a week with proper refrigeration.

You can use olive oil instead of avocado oil for a different flavor. Add a pinch of smoked paprika for extra smokiness, or try using different types of peppers for variation. If you want to hit the easy button, you can sub in mayo and blend in the roasted red peppers, garlic, salt, and lemon juice.

Roasted Red Pepper Aioli

More Great Appetizers!

Roasted Red Pepper Aioli
Yield: 6 servings

Roasted Red Pepper Aioli

Roasted Red Pepper Aioli

This homemade roasted red pepper aioli is perfect to accompany your next batch of crab cakes!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 5 cloves garlic, finely minced
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1/2 lemon juice
  • 2 red peppers, roasted, peeled, and sliced
  • 1/3 cup avocado oil


  1. Roast two red bell peppers on your grill over high heat, turning frequently until all sides are charred.
  2. Carefully remove to a paper bag, roll to seal, and let sit 10 minutes.
  3. Remove from bag and peel skin off of peppers.
  4. Slice into thin strips.
  5. In blender, add the garlic, salt, egg yolks, lemon juice, and red pepper slices.
  6. Blend until well combined, egg yolks have lightened, and the red peppers are fully pureed and incorporated into the mixture.
  7. Slowly drizzle in avocado oil while the blender is running until the mixture is emulsified and thickened.
  8. Place into a small dish and chill until ready to serve.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 104Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 135mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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Laurie B

Friday 26th of September 2014

I would use it for peppers, tomatos, potatos, and so much more.


Wednesday 24th of September 2014

Crab cakes! Sooo good! I did not know that grilling rack for the peppers but now I want one!

Karen Ostrom

Tuesday 23rd of September 2014

I'd use it for roasting peppers, hot peppers


Tuesday 23rd of September 2014

I love roasted red peppers so a grilling rack could certainly come in handy for that! Incidentally, crab cakes are a favorite in my family and yours look delicious.

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