Rouille

1. 1

   Lay bell peppers on their sides on racks of gas burners and turn flame on high.

2. 2

   (Or put on rack of broiler pan about 2 inches from heat.)

3. 3

   Roast, turning with tongs, until skins are blackened, 8 to 12 minutes.

4. 4

   Transfer peppers to a bowl, then cover and let steam 20 minutes.

5. 5

   Remove skin and seeds from peppers and tear flesh into large pieces.

6. 6

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

7. 7

   Puree bell peppers, garlic paste, jalapeno, and bread crumbs in a food processor.

8. 8

   With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).

No additional tips available.