---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Red Pepper Puree
 Categories: Sauces
      Yield: 12 servings
 
      2 tb Oil, olive                          2 c  Onion, chopped
      2 ea 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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