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)