Roasted Anaheim Pepper Aioli & Dip

Created by Joni Marie Newman

Did you know that Anaheim Peppers and Hatch Chiles are born from the same seeds? It's true! Hatch Chiles were brought to California and given the name Anaheim by a farmer named Emilo Ortega (Yes, that Ortega!)

While Hatch and Anaheims are basically the same pepper, they don't quite taste the same. Just like Champagne can only be made from grapes grown in the Champagne region of France...Hatch Chiles can only be grown in the Hatch region of New Mexico. Hence the name Anaheim Peppers for the ones grown in Southern California!

Yield: About 1 1/2 cups

 

 INGREDIENTS

METHOD


For the Aioli:

  • 8-10 whole fresh Anaheim Peppers
  • 8-10 cloves garlic (1 whole head, or 2 heaping tablespoons minced)
  • 1 Maui onion, diced
  • 2 tablespoons olive oil, plus more as needed
  • salt and pepper to taste
  • 1 1/2 cups vegan mayo, store-bought, or homemade (see recipe)

For the vegan mayo:

  • 1 (12-ounce) package soft-silken tofu
  • 3/4 cup mild-flavored vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground mustard seed
  • 1 teaspoon salt (more or less to taste)

 

 

In a soup pot, melt butter over medium-high heat. Once melted stir in flour to make a roux, and continue to stir until golden and pasty.

Stir in vegetable broth. Stir until the roux is dissolved and the broth begins to thicken a little. Add nutritional yeast, sliced potatoes, broccoli, sour cream, and milk. Stir to combine.

Reduce to a simmer, cover, and simmer for about an hour, returning to stir often.

Stir in potato flakes, or mashed potato, a little bit at a time until desired thickness is achieved. Add salt and pepper, to taste.

Garnish with your favorite shredded vegan cheese, a swirl of vegan sour cream, extra broccoli florets, or even some vegan bacon bits!

Serve hot.

Enjoy!

 

 


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