Aleppo peppers are a moderately hot red chile from Turkey and Northern Syria. I actually picked up a small jar of Aleppo pepper flakes a couple of months ago for a recipe I was trying out and I've never used them since. Honestly, you could use these in place of crushed red pepper flakes.. the only difference is they might be a little hotter than the Aleppo depending on which brand you use. If you don't have crushed Aleppo for this recipe, you can easily replace it with red pepper flakes, although the flavors will be a tad bit different.
This little aioli works well with just about anything - shrimp, fish, chicken, pork, heck, even beef if you aren't opposed to putting a sauce on your next steak - versatility at it's finest!
Aleppo Pepper Aioli
Created by Jenn's Food Journey
1/4 cup mayonnaise
1 teaspoon white wine vinegar
1 garlic clove, blanched and finely minced
1/2 - 1 teaspoon Aleppo pepper flakes
1/2 teaspoon honey
white pepper and salt to taste
Mix all ingredients together in a small bowl until well combined. Season with salt and white pepper to taste. Cover and refrigerate until ready to use. Can be made up to 5 days in advance. Enjoy!
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