Rouille

• 2 ripe red bell peppers
• 1 large floury potato
• 6 cloves garlic
• 1 small red chili pepper
• 1 pinch saffron strand
• 1 teaspoon coarse salt
• 1 cup olive oil

1. Roast the bell peppers whole in the oven; skin, deseed and chop into pieces.
2. Boil the potato in its skin, rinse and peel.
3. Pound garlic, chili, saffron and salt in a mortar.
4. Add the potato and peppers.
5. Gradually add the olive oil until it is the consistency of a fine puree.

red bell peppers, potato, garlic, red chili pepper, saffron strand, coarse salt, olive oil

Taken from www.food.com/recipe/rouille-69626 (may not work)