Red Gold Tomatoes Aioli
Wondering what that dollop of flavor on top of your crab cakes is? Ever had a sandwich with a spicy flavorful spread? What is this delicious foreign sauce? Well…that’s Aioli!
Red Gold Tomatoes is introducing a menu of Easy Aioli Recipes! What is Aioli? Aioli is a versatile flavored mayonnaise that can be used as a sauce, spread, or even a dip. Red Gold is making it easy for you to create different flavored aiolis by simply combining a half cup of light mayonnaise with any flavored Red Gold® Petite Diced Tomatoes. Red Gold Easy Aioli recipes are a great way to add flavor, texture, and nutrition to any sandwich or dish!
Watch me make classic tomato aioli and lime & cilantro aioli on IndyStyle HERE. I also made 2 quick and easy recipes using the aioli’s I made in the first segment. There are SO many options and that is what is great about the base aioli recipe. Create any flavor that sounds good to you: horseradish, roasted garlic, sriracha!
Beginning May 7 through the 27th, visit their Facebook page for a chance to win a $225 Aioli Party Prize Pack which includes a Cuisinart Elite Griddler, Red Gold Apron, 5 pack of Red Gold® products and an Aioli spreader!
Get MORE recipes on the Red Gold website HERE
Another great Red Gold Tomatoes recipe that I made on IndyStyle:
FISH TACOS WITH LIME & CILANTRO AIOLI
MAKES 8 SERVINGS
PREPARATION TIME: 20 MINUTES t COOKING TIME: 15 MINUTES
½ cup light mayonnaise
1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES with LIME JUICE & CILANTRO, drained
½ onion, chopped
½ cup chopped fresh cilantro
¼ cup extra virgin olive oil
4 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons chili powder
1 teaspoon cumin
Salt and black pepper to taste
1 pound white flaky fish, cod
8 flour tortillas, heated
3 cups shredded red cabbage
Combine mayonnaise and RED GOLD® PETITE DICED TOMATOES with LIME JUICE & CILANTRO to make the Lime & Cilantro Aioli.
In a small bowl combine onion, cilantro, olive oil, orange juice, garlic and oregano; stir to combine. Sprinkle fish with chili powder, cumin, salt and black pepper. Spread half of the onion mixture over bottom of a glass baking dish. Arrange fish on top of mixture, spoon remaining mixture over the fish.
Cover and chill for 30 minutes. Turn fish, cover and chill another 30 minutes.
Fry fish in a large skillet, basting with some marinade, until just opaque in the center, about 3 to 5 minutes per side. Coarsely chop fish and divide between the tortillas. Top with cabbage and Lime & Cilantro Aioli.
Option: Grill the fish instead of frying on the stove.