Ingredients

• 1/4 cup mayonnaise
• 2 canned piquillo peppers
• 1/2 teaspoon smoked Spanish paprika
• Zest of 1 lime
• Salt and freshly ground pepper
• 8 ounces Spanish chorizo, sliced 1/3-inch thick
• 2 tablespoons chopped fresh cilantro, for serving

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Instructions

1. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper.
2. Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
3. Spread the aioli onto a plate and place the chorizo over top. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.