Active Time

　　15 min

　　Total Time

　　30 min

　　Louis Osteen makes his mayonnaise fresh, but we've substituted bottled mayonnaise to avoid raw egg yolks.

　　

Ingredients

Makes about 3 1/2 cups

　　1/2 sweet onion, quartered

　　1/2 lb tomatoes, halved crosswise

　　1 large green bell pepper, halved lengthwise and seeded

　　1 fresh Charleston Hot or habanero chile, halved

　　1 tablespoon olive oil

　　1 1/2 tablespoons finely chopped garlic

　　1/2 teaspoon kosher salt

　　2 cups mayonnaise

　　1/2 teaspoon black pepper

　　1 to 3 teaspoons white-wine vinegar, or to taste

　　

Step 1

Toss onion, tomatoes, bell pepper, and chile with oil in a shallow (1-inch) baking pan and arrange vegetables, cut sides down, in 1 layer. Roast, turning onion once or twice, until vegetables are charred and tender, 15 to 20 minutes.

　　

Step 2

Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince chile.

　　

Step 3

Mince garlic and mash to a paste with kosher salt. Blend together mayonnaise, garlic paste, and black pepper in a food processor. Add chile, about one fourth at a time, tasting for desired heat. Transfer to a bowl and stir in tomatoes, bell pepper, onion, and vinegar.

　　Cooks' note:

　　Aïoli can be made 1 day ahead and chilled, covered.