Title: Rouille (Herb Bread Spread)
Categories: Herb Sauce
Yield: 1 Cup

2	sl	French bread; crust removed
4	lg	Red bell peppers; roasted &
		. peeled
3		Jalapeno peppers; trimmed &
		. seeded
8	cl	Garlic
3	tb	Lemon juice
1/4	c	Olive oil

Removing veins and seeds from chilies robs them of their trademark heat. I usually remove them, but then whirl some veins (the lighter colored meat inside chilies to which the seeds cling) and sometimes some seeds, too, into the finished sauce to get just the right amount of heat I want. Without the veins and seeds, this sauce is quite mild.

Tear the bread into small pieces and whirl in a blender or food processor. Coarsely chop roasted peppers, jalapenos and garlic; add to blender with lemon juice and whirl until smooth. Slowly whirl in oil. Season to taste with salt.

Serve at room temperature. Store in the refrigerator. ** The Herb Quarterly ~- Summer 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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