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Recipe: Red Pepper Puree

Toppings - Assorted
Red Pepper Puree
(12 servings)

2 tb Oil, olive
2 ea Garlic cloves, minced
2 c Chicken stock
2 c Onion, chopped
1 lb Peppers, red bell
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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Reviews and Replies:
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25 Recipe(tried): Herb Cheesecake
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26 ISO: Gladys, a question about mousse
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27 Thank You: Dear Manyhats: Mousses are so elegant! Thanks for asking!
  Gladys/PR
28 Thank You: Thank you Gladys!!! (re: Royal Camembert Mousse)
  Cali,CA
29 Gladys...could you please post the sour cream & dill sauce?
  Cali,CA
30 Tks. dear Cali. Everything with cheese is delicious! (nt)
  Gladys/PR
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