Rouille

By kathryns

Rouille can be made 3 days ahead and chilled, covered. Bring to room temperature before using.

Ingredients

• 2 red bell peppers
• 6 garlic cloves
• 1 teaspoon salt
• 1 fresh jalapeño chile, seeded and chopped
• 1/2 cup fresh bread crumbs (preferably brioche or challah)
• 3/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper

Details

Servings 2
Preparation time 25mins
Cooking time 25mins
Adapted from epicurious.com

Preparation

Step 1

Lay bell peppers on their sides on racks of gas burners and turn flame on high. (Or put on rack of broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 8 to 12 minutes. Transfer peppers to a bowl, then cover and let steam 20 minutes. Remove skin and seeds from peppers and tear flesh into large pieces.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

Purée bell peppers, garlic paste, jalapeño, and bread crumbs in a food processor. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).