Rouille
2 whole jarred roasted red peppers
3 cloves garlic, peeled and quartered
1 teaspoon salt
½
cup unseasoned breadcrumbs
½
cup olive oil
In a food processor, combine the peppers, garlic and salt. Process until smooth. Add the bread crumbs and process again until fairly smooth. Scrape into a bowl and stir in the olive oil in a slow, steady stream.
Makes one batch.
"Cooking Know-How" by Bruce Weinstein and Mark Scarbrough (2009 Wiley)
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