Recipe - Red Pepper Puree

2 tablespoon Oil, olive
2 cup Onion, chopped
2 Garlic cloves, minced
1 pound Peppers, red bell
2 cup Chicken stock
1 teaspoon 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
One half cups. May be stored for brief periods if refrigerated. Substitute
reduced amount of hot pepper sauce for Szechuan chili sauce. Serve with
stirfried or steamed chicken, fish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini