• 4 green garlics (or 2 cloves garlic, or 2 bunches young garlic)
  • 2 hot peppers
  • 1 Tablespoon Dijon
  • 2 Tablespoons sherry vinegar
  • 1 cup grapeseed oil
  • 1 cup olive oil
  • 1 egg
  • 1 Tablespoon tomato paste


  1. Char the green garlic and peppers over you stove top flame until each is black on all sides.
  2. Peel off the outer skin and roughly chop. For the chillis, take out the seeds if you'd like less heat.
  3. Put the garlic, peppers, Dijon, vinegar, egg and tomato paste in a food processor. Pulse until finely ground.
  4. Then turn on the processor and slowly add the grapeseed oil in a fine stream, and then the olive oil.
  5. Season with salt.
  6. Dip the fried sunchokes in the aioli and enjoy!