Active time: 20 min Start to finish: 40 min

　　

Ingredients

Makes about 2 cups

　　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

　　

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).

　　Cooks' note:

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