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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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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.
| Ingredients:
2 Tablespoon(s) Oil, olive
2 Cup(s) Onion, chopped
2 Garlic cloves, minced
1 Pound(s) Peppers, red bell
2 Cup(s) Chicken stock
1 Teaspoon(s) Szechuan chili sauce |
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