Place the bell pepper, jalapeno pepper, garlic, egg, lemon juice, salt, pepper and cayenne in the bowl of a food processor fitted with a metal blade and pulse to mix. With the motor of the food processor running, add the oil through the feed tube in a very thin, slow stream until it forms an emulsion. Add the remaining oil until all is incorporated. Use the aioli immediately or refrigerate in an airtight container for up to 4 days.
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1572 (94%)|
|Amt Per Serving||% DV|
|Total Fat 174.7g||233 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 104.9g|
|Polyunsanturated Fat 48.9g|
|Cholesterol 211.5mg||65 %|
|Sodium 163mg||6 %|
|Potassium 860.4mg||23 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 21g|
|Protein 10.9g||16 %|
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Calories per serving: 1675
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