Red pepper puree
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil, olive |
| 2 | cups | Onion, chopped |
| 2 | Garlic cloves, minced | |
| 1 | pounds | Peppers, red bell |
| 2 | cups | Chicken stock |
| 1 | teaspoon | Szechuan chili sauce |
Directions
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 3½ 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.
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