Poblano Lime Aioli

By Kathleen

We lost Paul’s mom this April. Not much good comes of death, but sometimes you’re able to find a moment of happiness in the sadness. For us, that moment came having dinner with Paul’s brother Ryan at BRGR Stop in Coconut Creek. My initial read of the menu made me queasy. I’m not a huge fan of the “kitchen sink” burger trend. They’re a structural nightmare and you end up tasting (at best) half of the 40 ingredients. The Ay Papi burger caught my eye as having a fighting chance of distinguishing the flavors I was eating. The patty was a 50/50 blend chorizo and beef topped with fire roasted poblano, habanero bacon, manchego, and poblano lime aioli. The heat from the chile and the tang from the citrus were the perfect counterbalance to the fattiness of the patty.

Inspired, I came home and created my own version of the poblano lime aioli. IMHO it’s even better than the BRGR version. We enjoyed it over swordfish and as an accompaniment to veggie fries, but my mind is already buzzing with ways to add it to sandwiches, salads, and more!

Poblano Lime Aioli

  • Servings: 4
  • Difficulty: easy
  • Print

A spicy, vibrant Mexican-inspired aioli perfect for summer dinners.


  • 1 poblano pepper
  • 2 tsp salt
  • 1/2 tsp lime zest
  • 1 tsp fresh lime juice
  • 1 egg yolk
  • 3 garlic cloves
  • generous pinch cayenne
  • pinch cumin
  • black pepper
  • stream in olive oil or canola oil


  1. Rough chop the poblano, removing the stem and some seeds. Add all ingredients, except oil, to a food processor and blend. Blend until smooth.
  2. Slowly stream in oil until mixture emulsifies.

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