Rouille

2 red bell peppers

6 garlic cloves

1 teaspoon salt

1 fresh jalapeño chile, seeded and chopped

1/2 cup fresh bread crumbs

3/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

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.

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

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).

(Note: Rouille can be made 3 days ahead and chilled, covered. Bring to room temperature before using.)

From Gourmet via Epicurious