Red Pepper Puree
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 12
 

Ingredients:

2 tablespoons oil -- olive
2 cloves garlic -- minced
2 cups chicken stock
2 cups onion -- chopped
1 pound peppers -- red bell
1 teaspoon Szechuan chili sauce
 

Preparation:

Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then sauté 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.