1/2 cup fresh bread crumbs (preferably brioche or challah)
3/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
Directions
Lay bell peppers on their sides on racks of gas burners and turn flame on high. (Or put on rack of broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 8 to 12 minutes. Transfer peppers to a bowl, then cover and let steam 20 minutes. Remove skin and seeds from peppers and tear flesh into large pieces.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
Purée bell peppers, garlic paste, jalapeño, and bread crumbs in a food processor. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).
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