Rouille

• 2 red bell peppers
• 6 garlic cloves
• 1 teaspoon salt
• 1 fresh jalapeno 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

1. Lay bell peppers on their sides on racks of gas burners and turn flame on high.
2. (Or put on rack of broiler pan about 2 inches from heat.)
3. Roast, turning with tongs, until skins are blackened, 8 to 12 minutes.
4. Transfer peppers to a bowl, then cover and let steam 20 minutes.
5. Remove skin and seeds from peppers and tear flesh into large pieces.
6. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
7. Puree bell peppers, garlic paste, jalapeno, and bread crumbs in a food processor.
8. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).

red bell peppers, garlic, salt, jalapeno chile, bread crumbs, extravirgin olive oil, lemon juice, black pepper

Taken from www.epicurious.com/recipes/food/views/rouille-105637 (may not work)