I have seen a few recipes for garlic aioli and pasilla aioli on
newgroups and on the web, but I have never seen a chili aioli recipe.
I had some Ahi sampans (raw ahi in a fried wonton boat) at the Grand
Luxe Cafe in the Venetian in Las Vegas. The chili aioli and wasabi
sauce decorated the plate, the chili aioli was a reddish orange color
(almost the same color as chili oil). The only chili oil i have ever
used is La Yu, which is probably too hot for chili aioli. Anyone have
a good recipe for this? I want to use it for a bread dippin sauce
also. Thanks in advance.

-Shannon