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.