Preparation:
Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then sauté 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. |
