Roasted Red Pepper Rouille
Degree of Difficulty: 1
Serves 6 to 8 as an appetizer

3 large garlic cloves, peeled
1 slice (about 1/2 inch thick) French bread
1 Chef's Harvest® Premium Roasted Sweet Red Peppers, well-drained
1 jalapeno chile (red if possible), roasted, peeled and seeded
1/8 teaspoon saffron threads, crushed
1 large egg yolk, at room temperature
3/4 cup olive oil
Salt
Pinch cayenne pepper
1 loaf French bread, sliced and lightly toasted

With food processor running, add garlic cloves through feed tube and process until finely minced. Add bread and process to fine crumbs. Add both peppers, saffron, and egg yolk; process until pureed. With food processor running, slowly add oil until mixture thickens to mayonnaise consistency. Season to taste with salt and cayenne pepper. Serve with toasted bread slices.