Tag Archives: sriracha aioli

Garlic-cilantro fries with sriracha aioli … Easier than you think!

17 Jan

It is no secret that I love Sriracha. It is a fiery sauce made from chilies and garlic and adds a wonder depth of flavor to just about everything. It may just rip your face off, but it is worth it. I love all things spicy or hot, actually. Another favorite is wasabi. I don’t really eat sushi, but I love kappa maki (cucumber sushi) because it is refreshing and is cooling against a giant glob of wasabi.

Moving on.

Aside from my love of all things hot, I also love cilantro. I know it is definitely not for everyone. I know quite a few people who don’t like it one bit. They say it tastes like dirt, like nothing, and so on. I think it is lovely. And I love it.

Other things I love: fries (doesn’t matter what they look like) and garlic.

Fries + garlic salt + cilantro + mayo + sriracha + more cilantro = Magic.



For this late night snack I used frozen fries (make sure they are gluten free), Kraft mayo with olive oil, sriracha, garlic salt (make sure it is gluten free), and a handful of fresh cilantro.

Bake (or fry) the fries according to the directions on the package.

Meanwhile, in a small bowl squirt/scoop a few tablespoons of mayo and about a teaspoon of sriracha. Add a pinch of cilantro and a few shakes of garlic salt if you’d like.

When the fries come out of the oven/oil, shake a little garlic salt on them as well (or whatever garlicky seasoning you like – we also love McCormick’s Perfect Pinch salt-free garlic & herb seasoning). Sprinkle with cilantro.

Enjoy the garlicky fries (yes, feel free to use fresh garlic, too) with the spicy, smooth mayo dipping sauce.

Easy, right? 🙂

Sweet Potato Chips with Sriracha-Lime Aioli

30 Mar

I woke up this morning inspired to try something new. I love the flavor combination of cilantro and lime, also happen to love Sriracha (a hot chili sauce), and sweet potatoes. Well, lucky for me, this recipe was born.

For the chips:

1 sweet potato, scrubbed and cut in half lengthwise (you don’t have to cut it, but it made it more manageable on my mandolin)

Olive oil


Preheat oven to 400 F. Wash and dry your sweet potato. I left the skin on, and cut it in half lengthwise (the long way) to make sure it didn’t get out of my control while slicing. Plus, my mandolin is pretty narrow. Slice the sweet potato and place raw slices on paper towel to dry. Place slices on a large baking sheet lined with parchment. Drizzle with olive oil and sprinkle with salt.

Bake for 10 minutes, flip, and bake for 1-2 minutes more. Make sure you don’t burn them, like I did on my first attempt. I tried one batch with olive oil, one without olive oil, one batch in the microwave, and burned my fair share. The ones with olive oil in the oven for roughly 10 minutes turned out the best.

For the aioli:

Note – I did try to make the aioli from scratch, but failed miserably. My blender is old, my food processor is too small, and my whisking wrist is not up to par for the job. As soon as I figure it out, I will post an authentic aioli recipe, but here is a version that is delicious nonetheless.

1 c mayo

1-2 Tbl lime juice

1 clove garlic, grated

1 tsp Sriracha

1 tsp honey

Pinch of salt

Fresh cilantro

Combine everything except the cilantro in a bowl. Taste for flavor and add more salt (or Sriracha or lime juice) as needed. Tear or chop the cilantro and toss it in just before serving. Serve with sweet potato chips, on a delicious sandwich, or with a spoon. Yeah, it is that good. Next time I’ll try it with fresh, grated ginger.