Preheat the oven to 400 degrees F.
Toss the chiles with some olive oil and 1/2 teaspoon salt and roast
, about 12 minutes. Transfer to a bowl and cover with plastic wrap
for 5 minutes. Peel
the skins, de-seed and mince
the egg yolk with a squeeze of lemon juice
until it loosens. Slowly whisk in the olive oil to form a thick emulsification. Fold in the chiles with a pinch of salt into the aioli base.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella
, by pasteurization or another approved method.