Red Pepper Puree

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Title: Red Pepper Puree
Categories: Sauces
Yield: 12 servings

2 tb Oil, olive 2 c Onion, chopped
2 ea Garlic cloves, minced 1 lb Peppers, red bell
2 c Chicken stock 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.

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