Jalapeño Aioli

~ 1 egg yolk

~ 2 tsp lemon juice

~ 1 clove garlic, minced

~ 2 tsp minced

   jalapeño 

~ 1 1/2 tsp salt

~ 3 TBS Jalapeño olive

   oil, combined with  

   2 TBS olive oil

~ 1 TBS cilantro, finely

   chopped (optional)

In a bowl, whisk together the egg yolk, lemon juice, minced garlic, jalapeño and salt. VERY SLOWLY, begin whisking in the oil. Take your time - if you drizzle too quickly, it won't emulsify properly. Once all of the oil is incorporated and the sauce is thickened, stir in the cilantro and check for seasoning.

This will keep in the refrigerator for 3 - 4 days.

Click for a printable version (recipe is under the image) 

Avocado Puree 

~ 1 shallot, minced

~ 1/2 cup cilantro,

   chopped

~ 1 TBS minced

   jalapeno

~ salt & pepper

~ 2 large ripe avocados

~ 1/4 cup lime juice

~ 3 TBS Jalapeño oil

In a food processor, pulse the first 3 ingredients into a paste. Scoop out the flesh of the avocados and add to the bowl and pulse until combined. With the motor running, slowly drizzle in the lime juice and olive oil until well-combined. Check for seasoning.

To store for longer than a few hours, put in a small bowl and squeeze a lime on top. Refrigerate for no more than 24 hours.

Click for a printable version (recipe is under the image)