Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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