Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Southern Aioli

prep time: 10
cook time: 18


  • 1/2 sweet onion, quartered
  • 1/2 pound tomatoes, halved crosswise
  • 1 large green bell pepper, halved lengthwise and seeded
  • 1 fresh Charleston Hot or habanero chile, halved
  • 1 tablespoon olive oil
  • 4 1/2 teaspoons finely chopped garlic
  • 1/2 teaspoon kosher salt
  • 2 cups mayonnaise
  • 1/2 teaspoon black pepper
  • 2 teaspoons white-wine vinegar, or to taste


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, 18 minutes.

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

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 1/4 at a time, tasting for desired heat. Transfer to a bowl and stir in tomatoes, bell pepper, onion, and vinegar.

Cooks' note:

Aï,oli can be made 1 day ahead and chilled, covered.