If you are looking for a big bold dipping sauce for your next batch of crab cakes, salmon cakes, onion rings, or chicken tenders, the search is over. This easy Togarashi Aioli uses a home-roasted red bell pepper and lots of togarashi for the base of this flavor bomb.
Homemade Togarashi Aioli Recipe
So, to be fair, this is definitely what’s known as a “cheater” aioli because I’m starting this whole shebang with a base of mayo. Let’s get that right out of the way so I don’t get comments and emails from the aioli purists coming at me with pitchforks.
That doesn’t make it not as good as a truly scratch-made aioli, in fact, this is one of the best aiolis I’ve ever had. The zesty and spicy togarashi adds such a unique kick, and you really can’t go wrong with roasted red bell pepper.
If you want to take an extra shortcut, you can use the jarred roasted red bell peppers. I won’t tell anyone. 😉
Try this with my Poke Salmon Cakes!
Togarashi 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.
- Red bell pepper
- Sesame oil
- Soy sauce
- Lemon juice
Try our Homemade Tartar Sauce!
How to make Togarashi 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.
Roast the pepper
Fire up your grill to 375°F and get that pepper roasting. You just want some good grill marks and wood-fired flavor on it. It only takes about 10 minutes.
Peel the skin off and discard the stem and seeds.
Combine all the ingredients, including the roasted red pepper, and blend until combined.
Put the aioli in the fridge for 3-4 hours to allow the flavors to meld before use.
Use this on our Chopped Italian Sandwich!
Togarashi Aioli FAQ
Can this be made ahead of time?
Yes! Ideally, you should make this at least 3-4 hours in advance. It really needs time to chill and meld.
How long will the aioli last in the fridge?
This aioli will last for a week or so. I try and use it within 3-4 days, but that’s being pretty conservative. With the lemon, it’ll likely last much longer, so use your best judgement when deciding how long you want to keep this hanging it around.
Can you make your own mayo for this recipe so it is made from scratch?
Yes! Homemade mayo is delicious and is a great option for making this aioli. Check out this Homemade Mayo Recipe for more info!
Dip our Oven Fried Onion Rings in this aioli!
More great homemade recipes to love!
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- The BEST Steak Marinade
- Homemade Chestnut Mushroom Gravy
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- Cherry Dr. Pepper Barbecue Sauce
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- Old Bay Buffalo Sauce
- Homemade Sweet Chili Sauce
- 1 cup mayo
- 1 red bell pepper
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 tablespoon togarashi
- Fire up your grill and preheat to 375°F.
- Roast the red bell pepper for 10 minutes or so, until there are some grill marks and the skin is a little blistered.
- Remove from the grill, peel the skin off, and remove the stem and seeds.
- Put all the ingredients in a blender and blend until combined.
- Chill for 4-5 hours, to let the flavors meld.
- Use within a week for the best results.
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Amount Per Serving: Calories: 197Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 285mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Nutrition data provided here is only an estimate.
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.