Southern Aioli

ingredients

• 1/2 sweet onion, quartered
• 1/2 pound tomatoes, halved crosswise
• 1 large green bell pepper, halved lengthwise and seeded
• 1 fresh Charleston Hot or habanero chile, halved
• 1 tablespoon olive oil
• 4 1/2 teaspoons finely chopped garlic
• 1/2 teaspoon kosher salt
• 2 cups mayonnaise
• 1/2 teaspoon black pepper
• 2 teaspoons white-wine vinegar, or to taste

directions

Toss onion, tomatoes, bell pepper, and chile with oil in a shallow (1 inch) baking pan and arrange vegetables, cut sides down, in 1 layer. Roast, turning onion once or twice, until vegetables are charred and tender, 18 minutes.

Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince chile.

Mince garlic and mash to a paste with kosher salt. Blend together mayonnaise, garlic paste, and black pepper in a food processor. Add chile, about 1/4 at a time, tasting for desired heat. Transfer to a bowl and stir in tomatoes, bell pepper, onion, and vinegar.

Cooks' note:

Aï,oli can be made 1 day ahead and chilled, covered.