| 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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