Coleslaw with Smoky Chipotle and Lime Aioli

For the Smoky Chipotle and Lime Aioli:

2 large egg yolks at room temperature
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
1 cup OLIVE & VINE Smoky Chipotle Pepper EVOO

In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  

VERY SLOWLY, drop by drop, begin to drizzle in the Smoky Chipotle Pepper EVOO while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything!  

Makes 1-1/4 cups of aioli.

For the coleslaw:

1 medium head of cabbage, shredded
1/3 cup red onion, finely shredded 
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, finely minced
1 tablespoon fresh lime juice
Salt and fresh ground pepper to taste
1 recipe Smoky Chipotle and Lime Aioli

Combine the coleslaw ingredients with the Smoky Chipotle Aioli in a large bowl and refrigerate for at least one hour.  Serve on a sandwich or as a side dish.  

Makes approximately 6-8 cups of coleslaw.