I created this recipe to pair with the recipe I’ll post this weekend –Turkey Panini with Raspberry Chipotle Aioli. We created this panini as a riff on the Sierra Smoked Turkey sub at Quizno’s. It was my husband’s favorite sub to get there, and unfortunately all the stores around us closed so we definitely had to re-create this at home. Of course the key to the sandwich is all in the sauce!
I created this recipe after I had been on a homemade aioli (which is basically like a homemade mayo) kick. Aioli typically with egg yolks, garlic and oil and I added in some chipotle and raspberries. Tweaking and playing with it until it was perfect. It’s become one of my favorite sauces to make and to eat.
Before we get to the recipe, I have a confession to make, well not so much a confession as an exciting announcement. I’m remodeling my kitchen! For a food blogger and someone who really likes to cook this is a very exciting time but also a bit difficult. Right now my ‘kitchen’ consists of a fridge, microwave, and toaster oven. Oh yeah, and it’s in my living room. So that means I’ll be using some recipes that I’ve made ahead of time. Some are recipes I made recently and planned to use during this time. Some like today’s recipe, I made earlier in my blogging career when I hadn’t learned as many food styling or photography tricks. These ones are recipes that I’ve planned to reshoot and make ‘prettier’ but the recipe itself hasn’t changed and is just as tasty. Some of them I decided to post in the next few weeks because they fit the season and after all, desperate times call for desperate measures. I’ll be sure to do a post of the new kitchen once it’s done.
Back to my homemade Raspberry Chipotle Aioli, here’s what you need:
You can use either fresh or frozen and thawed raspberries in this recipe.
You’re going to start by throwing a half chipotle in adobo with some sauce, raspberries, egg yolks, a splash of either cider or raspberry vinegar, brown sugar, and salt into a food processor. Then I grate in a clove of garlic. I grate it to make sure there are no big chunks in the finished sauce.
This is pretty much all that goes in to the sauce.
Turn the food processor on and blend until it’s completely mixed. I like to taste it at this point and check on the spicy, chipotle level. If you want a little more kick or smokiness add some more of the adobo sauce that came in the can. The heat will be toned down a little when we add the oil too. This is just a preliminary taste test.
Now turn the food processor back on and stream in about a half cup of olive oil in a very thin stream. It will start to get thicker and creamier as the oil is streamed in. Having the food processor running also helps to emulsify the sauce.
Here’s what it looks like when it’s ready. See how it’s gotten lighter in color than before we added the oil? You can taste again and tweak a little as necessary.
It’s ready to serve at this point or you can put it in the fridge to chill. I like to pour it into a squeeze bottle like this one. It makes it super easy to squeeze it onto sandwiches, wraps, or even tacos.
This keeps in the fridge for about 2 weeks, but I like to go by the expiration date on the eggs that I used. My sister, the public health guru, would like me to recommend that you use pasteurized eggs when using eggs in a raw application like this.
- ½ chipotle in adobo
- ¾ c fresh or frozen raspberries
- 2 egg yolks
- 1 clove garlic, grated or finely minced
- Splash of vinegar, cider or raspberry
- 2 T brown sugar
- ½ c olive oil
- Mix together all ingredients but oil using a food processor. Taste and adjust seasoning.
- Leave food processor running and slowly stream in the oil. Stream until it’s lighter in color, creamy, and thick.
- Taste and adjust as needed.
- Serve or store in the fridge for up to two weeks or the expiration date on the eggs.