Active time: 20 min Start to finish: 40 min
• Rouille can be made 3 days ahead and chilled, covered. Bring to room temperature before using.
Recipe information
Yield
Makes about 2 cups
Ingredients
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.
Step 2
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
Step 3
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).
