Rouille

This can be used as a simple spread or with fish dishes.

• Ready In: 20 mins
• Yields: 1 batch

Ingredients

• 2  ripe red bell peppers
• 1  large floury potato
• 6  cloves garlic
• 1  small red chili pepper
• 1  pinch saffron strand
• 1  teaspoon coarse salt
• 1  cup olive oil

Directions

1. Roast the bell peppers whole in the oven; skin, deseed and chop into pieces.
2. Boil the potato in its skin, rinse and peel.
3. Pound garlic, chili, saffron and salt in a mortar.
4. Add the potato and peppers.
5. Gradually add the olive oil until it is the consistency of a fine puree.