Caribbean Aioli Recipe

1/4 cup lime juice

1/8 cup white wine vinegar

2 t kosher salt

6 T garlic, minced*

6 fresh habanero peppers, minced (less chile is OK, but less chile = less heat & less fruit note)

6 peppercorns, crushed

1 tsp fresh thyme

1/2 cup EVOO

Whisk first 7 items together.  Once well blended, slowly add EVOO while whisking.  Garlic is a natural emulsifier, so it will take, but your arm(s) might get tired.  Resist the urge to add egg or mustard.  (If you want to get sleezy, use a blender on low speed.)  Taste.  Correct the salt content, as needed.  Refrigerate.

*Fresh garlic is going to taste different than the jarred stuff.  It will be a milder flavor that will grow over time.  It most likely, however, will not ever reach the amplified mega-garlic flavor of the jarred stuff, as that usually has citric acid to help preserve it.  Citric acid sharpens tastes.  Depending on the application, I vary between fresh and jarred.