Brujo Bites

jalapeño

mahi mango ceviche + fresh cilantro + jalapeño

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When I was around 19 or 20 years old I had this girlfriend whose parents owned a little house in the Florida Keys. It was a nice set-up with a couple of boats, a small beach and a roof deck that provided magnificent views of the ocean. I’d go down there with her every weekend and we would swim, party, go nude wake-boarding (go ahead and enjoy that mental image), fish, eat, explore and just be ourselves in that little slice of heaven at the end of the world. One of the many joyful experiences that jumps to mind were all the succulent meals made from the most freshly caught seafood I had ever had. My girlfriend’s dad and his friends would return from a morning of fishing The Gulf with a bountiful cornucopia of oceanic delights the likes of which I’d never seen! Spiny lobster, stone crabs, oysters, octopus, shrimp and all manner of fish–snapper, wahoo, grouper, mackerel and of course, mahi-mahi.

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roasted jalapeño honey slaw

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Closeup of home made roasted jalapeño and honey coleslaw.

2 cups green cabbage, shredded
2 cups purple cabbage, shredded
½ cup carrots, shredded
2 tbsp. scallions, thinly sliced
2 tbsp. fresh cilantro leaves, chopped
1 cup roasted jalapeño honey aioli

In a large mixing bowl, toss all ingredients until thoroughly combined. Cover tightly and place in the fridge for at 30 minutes – 1 hour to allow the flavors to come together and create beautiful magic!

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Closeup of home made roasted jalapeño and honey coleslaw.

roasted jalapeño honey slaw

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Description

This sweet and spicy slaw is made with roasted jalapeños and fresh local honey aioli. Great as a side or to add crunch to your favorite sandwich!

Ingredients

Scale

2 cups green cabbage, shredded
2 cups purple cabbage, shredded
½ cup carrots, shredded
2 tbsp. scallions, thinly sliced
2 tbsp. fresh cilantro leaves, chopped
1 cup roasted jalapeño honey aioli

Instructions

In a large mixing bowl, toss all ingredients until thoroughly combined. Cover tightly and place in the fridge for at 30 minutes–1 hour to allow the flavors to come together and create beautiful magic!

 

  • Category: salad enchantment, sides sorcery

Keywords: roasted jalapeño honey slaw

roasted jalapeño honey aioli

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1 cup mayonnaise
½ cup local honey
3 fresh jalapeño peppers, roasted + peeled
1 garlic clove, minced
½ tsp. ground cayenne pepper

To roast the jalapenos:

Preheat oven to 425 degrees. Cut the jalapeños in half lengthwise. Remove seeds and inner membrane and discard. Place the halved jalapenos cut-side down onto a baking sheet. Place in preheated oven and roast until slightly blackened and tender, about 20 minutes. Set aside and allow to cool to room temp, about 15 minutes.

Place all ingredients into food processor or a blender. Process until the peppers are pureed and everything is well combined.

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Jalapeño and honey aioli being dripped into a bowl with a metal spoon.

roasted jalapeño honey aioli

Print Recipe

Description

The perfect kind of sweet and spicy! Made with roasted jalapeños and fresh local honey, this aioli is great as a dressing, on sandwiches or a glaze on meat.

Ingredients

1 cup mayonnaise

½ cup local honey

3 fresh jalapeño peppers, roasted + peeled

1 garlic clove, minced

 ½ tsp. ground cayenne pepper

Instructions

To roast the jalapeños: 

Preheat oven to 425 degrees. Cut the jalapeños in half lengthwise. Remove seeds and inner membrane and discard. Place the halved jalapeños cut-side down onto a baking sheet. Place in preheated oven and roast until slightly blackened and tender, about 20 minutes. Set aside and allow to cool to room temp, about 15 minutes.

Place all ingredients into food processor or a blender. Process until the peppers are pureed and everything is well combined.

Notes

Brujo notes:

For a spicier aioli, leave the seeds + membranes in the jalapeños before roasting. You can also increase the cayenne pepper to 1 teaspoon.

  • Category: gluten-free hoodoo, sauces + spells + marinades + dips

Keywords: roasted jalapeño honey aioli

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