Easy and Delicious Ancho Aioli

Adding a flavorful chili aioli, like an ancho aioli, can elevate the taste of your burgers, grilled steak, and tacos. This versatile sauce also serves as a charcuterie board dip and pairs perfectly with your favorite yuca, french fries, or plantain chips.

Side shot of ancho chili aioli on a spoon and plantain chip

What Is An Ancho Chile?

The term “ancho” in Spanish describes width or something being wide. When the word “ancho chile” is used, it means a wide chili. A dried ancho chile is a dried poblano pepper that becomes wide when it’s dried.

An ancho chile has a slightly sweet taste and a mild spiciness, so this aioli is perfect for people who prefer mild spice and love a good sauce.

Ingredients and Substitutions For The Perfect Ancho Aioli

So, what is ancho aioli made of? I love a good aioli made with easy homemade mayo and fresh ingredients.

Ancho aioli ingredients:

  1. Mayonnaise
  2. Dried Ancho Chile
  3. Fresh Garlic Cloves
  4. Lime Juice
  5. White Vinegar
  6. Pinch of Salt

Note: See below for detailed instructions and ingredients.

Homemade mayo – follow this recipe.

Creating homemade mayonnaise is more straightforward than it may seem. You will need a hand mixer, a few egg yolks, and a gradual addition of oil. This initial step may be the most challenging, but the process becomes much easier once the mixture has been emulsified.

  • Egg Yolks
  • Avocado Oil
  • Mustard
  • Organic Distilled Vinegar
  • Lemon Juice
  • Sea Salt

Substitution: Replace the egg yolks with sour cream for an eggless ancho aioli. In this case, make the mayonnaise with half of the oil, and make this mixture with a hand mixer for a smooth finish.

Whole Ancho Chile vs. Ancho Chili Powder

Whole Ancho Chile

  • A whole dried ancho chile is the perfect ancho chili powder substitute. It’s easy to work with and simple to add to your recipe. This bag of dried ancho chiles by Rico Rico includes enough chiles for several recipes for a comparatively lower price than a small bottle of ancho chili powder.
  • Note: rehydrate the chile in a bowl of warm-hot water for just a few minutes before blending

Ancho Chili Powder

  • Ancho chili powder can be purchased in-store and online, and while it comes in a much smaller quantity, the powder has already been broken down. It can be incorporated into your recipe without using a blender.
  • Substitution: replace one whole ancho chile with one tablespoon of ancho chili powder.


  • Spicy Pepper – if you prefer a slightly spicier ancho aioli, you have plenty of spicy peppers to choose from, like jalapeño, habañero pepper, or any of your favorites.
  • Parsley- just a pinch of parsley for color, and you can also add a bit of chopped cilantro to the aioli right before serving.
Dried Ancho Chile for Ancho Chili Aioli
Dried Ancho Chile for Ancho Chili Aioli

See detailed quantities in the recipe card below.

Exploring The Ways To Ancho Aioli

  1. On Your Burger – Slather your favorite burger with this ancho chili aioli for a creamy and delicious addition!
  2. Tacos – Top your tacos with this tangy ancho aioli for additional depth and flavor.
  3. Dipping Sauce – Dip fries, tostones or patacones, plantain chips, wings, or grilled vegetables – this aioli is the perfect dipping sauce.
  4. Salad Dressing – Mix it with vinegar and enjoy it on your favorite salad. Try romaine lettuce with grilled chicken and feta cheese.
  5. Roasted Veggies – top your favorite roasted veggies, like zucchini
  6. Grilled Fish – This delicious ancho aioli can be used as a topping for your favorite shrimp dishes, such as air fryer shrimp or fried coconut shrimp.
Overhead shot of Ancho chili aioli in a bowl
Ancho chili aioli in a bowl

Top Tips For a Delicious and Easy Ancho Aioli

  • Use fresh ingredients – make your ancho aioli with whole dried ancho pepper and fresh garlic cloves rather than powdered chili and powdered garlic for a delicious final product. However, if you are not having lunch finding whole dried ancho chile, substitute it with ancho powder.
  • Spiciness Level – ancho chile is a mild chili and works well for people who prefer mild sauces.
  • Make Homemade Mayo – for the freshest and best-tasting aioli base. But if you’re short on time, use avocado oil to make this recipe.
  • Add parsley for a hint of green, or try cilantro instead.
  • Use a blender or immersion blender I recommend blending the chile pepper with an immersion or traditional blender when making this ancho aioli using whole rehydrated ancho chile. If you’re using ancho powder, all you need is a small mixing bowl and a rubber spatula.

Storage and Serving Tips


It’s easy to store any leftover ancho aioli in an airtight glass container. It can be stored in the refrigerator for up to a week. If you don’t have an airtight mason jar, use a glass jar or container with a lid.


Serve the ancho aioli in a small bowl for a group. You can also serve the aioli in smaller single-serve bowls with a spoon. The advantage of smaller individual-sized bowls is that they make it easier for guests to dip their burgers or fries rather than pour the sauce on.


Can I Make This Ancho Aioli Recipe Without Eggs?

If you have an egg allergy or don’t want eggs in your recipe, try using sour cream instead of mayonnaise as a substitute.

How Spicy Is Ancho Chili?

Ancho chili is mild, and you can always adjust based on your preference. If you prefer a spicier recipe, mix in a spicier chili like habañero or jalapeño pepper.

Is Aioli Served Hot or Cold?

Aioli is ideally served cold or at room temperature. It is served on either room temperature, warm or hot foods.

Side shot of ancho chili aioli on a spoon and plantain chip

Easy and Delicious Ancho Aioli

Olga Muñoz
Homemade mayo with ancho chile, a perfectly creamy sauce with a hint of spice.
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Sauce
Cuisine American, Mexican
Servings 6 people
Calories 130.83 kcal


  • 1 Small Saucepan
  • 1 Medium-Sized Bowl
  • 1 Cutting Board
  • 1 Blender or Food Processor


  • 1/2 cup Mayonnaise
  • 1 whole Dried Ancho Chile or dried ancho powder
  • 3 cloves Garlic
  • 1 tbsp Lime Juice
  • 1 tbsp White Vinegar
  • 1 pinch Salt


  • Prep:
    Heat a cup of water in a pot and carefully place it in a small bowl – you'll be using this water to rehydrate the ancho chile.
  • Step One:
    Deseed, remove the stem on the dried ancho chili, then place the ancho chile in the warm-hot water.
    Allow it to soak for 15 minutes while you prepare the rest of the recipe.
    overhead shot of Deseeded ancho chile
  • Step Two:
    Place the garlic cloves, vinegar in a blender. Then carefully remove the ancho chile from the water, and add it to the blender.
    Blend for 30 seconds.
    overhead shot of ancho chile and garlic in blender
  • Step Three:
    Pour the ancho chile and garlic mix in a small bowl.
  • Step Four:
    Mix the chile mixture with the mayonnaise with a spatula.
    overhead shot of ancho chili with mayo in a bowl and spatula
  • Final Step: Pour and serve with your favorite snack or burger.
    Overhead shot of Ancho chili aioli in a bowl


Homemade Mayo – Follow This Recipe

Creating homemade mayonnaise is simpler than it may seem. You will need a hand mixer, a few egg yolks, and a gradual addition of oil. This initial step may be the most challenging, but the process becomes much easier once the mixture has been emulsified.
  • Egg Yolks
  • Avocado Oil
  • Mustard
  • Organic Distilled Vinegar
  • Lemon Juice
  • Sea Salt
For an eggless ancho aioli, replace the egg yolks with sour cream.


Calories: 130.83kcal
Keyword aioli, ancho aioli, chili aioli
Tried this recipe?Let us know how it was!

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