Title: Red Pepper Puree
Categories: Sauce
Yield: 12 Servings
| 2 | tb | Oil, olive |
| 2 | | Garlic cloves, minced |
| 2 | c | Chicken stock |
| 2 | c | Onion, chopped |
| 1 | lb | Peppers, red bell |
| 1 | ts | Szechuan chili sauce |
Heat the olive oil in a large saucepan over high heat. Add the onions,
garlic, and bell peppers then saute for 10 minutes. Add the chicken stock
and chili sauce. Bring to a boil before reducing heat to simmer, covered,
until vegetables are very soft. Let cool then puree in a processor or
blender. Makes about 3 1/2 cups. May be stored for brief periods if
refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan
chili sauce. Serve with stir-fried or steamed chicken, fish.