Name: Red Pepper Puree
Ingredients: 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

It is only in proportion as the Christian manifests the fruit of a genuine conversion that he is entitled to regard himself and be regarded by others as one of the called and elect of God. It is just in proportion as we add to our faith the other Christian graces that we have solid ground on which to rest in the assurance we belong to the family of Christ. It is not those who are governed by self-will, but “as many as are led by the Spirit of God, they are the sons of God” (Rom. 8:14).

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats		Sauces	12	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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