Ingredients
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
Directions
- Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that "rouille" holds its shape.
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