Cooking Recipe Red Pepper Puree
Recipe Ingredients
2 tb
Oil, olive
2 c
Onion, chopped
2
Garlic cloves, minced
1 lb
Peppers, red bell
2 c
Chicken stock
1 ts
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 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.