Cut peppers in half, remove stems and seeds, wash well. Cut open chili peppers, remove seeds. In a saucepan, bring some water to a boil, add peppers and chilies and steam until tender, about 8-12 minutes. Lift out and drain. Coarsely chop peeled garlic cloves and finely blend in a food processor with peppers and chili. Now continue blending by hand and slowly pour in the oil. Stir until the cream begins to thicken like a mayonnaise. Stir in enough white bread crumbs to give the rouille a compact consistency. Season to taste with salt and white pepper. Pour into a sauceboat and serve separately.
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