Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil, olive 1 lb Peppers, red bell
2 c Onion, chopped 2 c Chicken stock
2 Garlic cloves, minced 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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