Alioli, chipotle cream sauce and guava sauce with jalapeño (VIDEO)

Alioli, chipotle cream sauce, and guava sauce with jalapeño. Today, I present not one, not two, but three recipes with a common denominator: they’re prepared extremely quickly and are a delight. I’m excited to present my recipes for alioli, cream of chipotle and guava sauce with jalapeño
These three sauces will be the finishing touch for my grilled pork meatballs, a recipe I made alongside the sauces for the National Pork Board’s “Prende el sabor” campaign.
To show you how easy they are to prepare, I made a video that marks the beginning of a series of video recipes to be shared weekly on my YouTube channel:

Now, here are the step-by-step recipes. Enjoy!

Alioli | Makes 1 cup
3 egg yolks
2 cloves of garlic
Extra virgin olive oil

Preparation: Put the egg yolks in a bleder with the garlic and salt. Blend them at a low speed. Slowly add the oil and continue blending and adding oil until the aioli is formed.

Chipotle cream sauce| Makes 1 cup
¾ cup of Mexican cream
2 pickled chipotle peppers
Preparation: Mix the peppers with the cream in a food processor until a homogeneous mixture is formed.
Guava sauce with jalapeño | Makes 1 cup
1 jalapeño, seeded, diced, and deveined
¾ cup of diced guava paste
¼cup of water
Preparation: Heat a skillet over medium heat and grill the jalapeño chunks. When it begins to brown, take off the heat. Mix the guava paste, water, and jalapeño chunks in a food processor until the mixture is uniform.

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