Red Pepper Sun Dried Tomato Aioli

This smoky, tangy red pepper and sun-dried tomato aioli—effortlessly whipped up from everyday pantry items—brings a burst of smoky, tangy Spanish flavor to everything from simple crudités to burgers to French fries.

Think of this easy aioli as a little bowl of sunshine that brings a burst of bright Spanish flavor to your table. Everyday pantry ingredients like mayonnaise, roasted red peppers, and sun-dried tomatoes are blended with garlic, a splash of sherry wine vinegar, and a sprinkle of smoked paprika, creating a sauce that’s irresistibly smoky and tangy. This aioli isn’t just the perfect partner for a platter of crunchy crudités or blistered shishito peppers; it’s a versatile recipe that can elevate sandwiches, burgers, grilled meats, roasted potatoes, or even French fries.

what you’ll need to make red pepper & sun-dried tomato aioli

step-by-step instructions

In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. Add the olive oil from the jar of sun-dried tomatoes. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. The aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached.