Rouille (Hot Sauce for Fish Stew) - Fiery Foods & Barbecue Central
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Cooking tools:
- Blender
- Mortar and pestle
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Paper towel
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 2 small bell peppers, seeded and cut in small squares
- 2 small, hot dried chiles, such as piquin or Thai, crushed
- 1 cup water
- 2 pimientos, drained and dried (optional)
- 4 cloves garlic, coarsely chopped
- 6 tablespoons olive oil
- 1 to 3 teaspoons fine dry bread crumbs
- Salt to taste
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