Rouille

Directions

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).