For less heat, omit the Calabrian chiles and add a pinch of dried crushed red pepper.
This recipe goes with Grilled Asparagus
Coastal Living MAY 2012
1. Combine first 3 ingredients in a food processor or blender, and process until well blended. With processor on, slowly pour in oil; process until smooth.
2. Add chile and next 3 ingredients, pulsing until well mixed. If aïoli is too thick, stir in water until it reaches desired consistency.
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