Title: Red pepper puree
 Categories: Sauces
      Yield: 12 Servings
 
      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
 
  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.