I have seen a few recipes for garlic aioli and pasilla aioli on newgroups and on the web, but I have never seen a chili aioli recipe. I had some Ahi sampans (raw ahi in a fried wonton boat) at the Grand Luxe Cafe in the Venetian in Las Vegas. The chili aioli and wasabi sauce decorated the plate, the chili aioli was a reddish orange color (almost the same color as chili oil) and clear like oil. The only chili oil i have ever used is La Yu, which is probably too hot for chili aioli. Anyone have a good recipe for this? I want to use it for a bread dipping sauce also. Thanks in advance.
