2 tb Oil, olive
2 c  Onion, chopped
2    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.