Red Pepper Puree

Recipe Ingredients

2 tablespoons	30ml	Oil - olive
2		Garlic cloves - minced
2 cups	474ml	Chicken stock
2 cups	125g / 4.4oz	Onion - chopped
1 lb	454g / 16oz	Peppers - red bell
1 teaspoon	5ml	Szechuan chili sauce

Recipe Instructions

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.

Source:
Contributed By Dave Klose

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