---------- 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.