- 1 small green bell pepper, parboiled until tender
- 1/4 cup canned pimientos, drained and dried
- 2 small garlic cloves, minced
- 1/3 cup olive oil
- Fresh or dried bread crumbs to thicken
- Salt and freshly ground black pepper
Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that "rouille" holds its shape.