Red Pepper Puree Recipe

Ingredients

Directions

1. Heat the olive oil in a large saucepan over high heat.
2. Add the onions, garlic, and bell peppers then saute for 10 minutes.
3. Add the chicken stock and chili sauce.
4. Bring to a boil before reducing heat to simmer, covered, until vegetables are very soft.
5. Let cool then puree in a processor or blender.
6. Makes about 3 1/2 cups.
7. May be stored for brief periods if refrigerated.
8. Substitute reduced amount of hot pepper sauce for Szechuan chili sauce.
9. Serve with stir-fried or steamed chicken, fish.