Hot and Sweet Pepper Sauce This is a spicy hot dish but not overpowering. If you're sensitive to hot peppers, you may want to cut down to just one. Serve over pasta or grilled meats. Makes 2 Cups.
	Ingredients: 2 medium-large red bell peppers 1 medium-large green bell pepper 2 jalapeño peppers or a combination of jalapeño and other fresh hot chile such as serrano 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, chopped 3/4 cup defatted Chicken Stock (approximately) 1 tablespoon chopped fresh basil or 1 teaspoon dried Kosher salt and freshly ground black pepper to taste 8 kalamata, gaeta, or other black olives, pitted and quartered lengthwise 1 tablespoon chopped fresh parsley (only if dried basil is used)
	Instructions: 1. Roast, peel, and seed peppers as in Bell Pepper Preparation. Cut into thin strips. 2. Meanwhile heat oil in a saucepan or deep skillet and sauté onion over medium heat until soft, 4 or 5 minutes. Add garlic and peppers and cook 5 minutes. Add 1/4 cup stock and cook another 5 minutes. 3. Put mixture in a food processor with 1/4 cup of the remaining stock. Pulse until you get a mildly chunky texture. Pour back into the saucepan. Rinse out the bowl of the processor with the last 1/4 cup of stock. Add remaining stock, basil, salt, black pepper, olives, and, if needed, parsley. 4. Cook gently about 10 minutes. Adjust seasonings as necessary.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop