Pepper Chile Sauce

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Pepper Chile Sauce

 

Makes 11 servings

 

 

2 tablespoons olive oil

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 orange bell pepper

1 red jalapeno

1 green jalapeno

1 Anaheim pepper

2 serrano peppers

1 caribi pepper

1/2 red onion

3 tomatoes, large

1/2 teaspoon garlic, chopped

1 cup tomato sauce

2 cups vegetable broth

1 1/2 tablespoons arrowroot

1 1/2 tablespoons water

 

 

Remove the stems and seeds from all the peppers and chop them along

with the onion and tomato into a small dice.

 

In the olive oil, sauté the chopped peppers, onion, tomato and garlic

for 5 minutes. Add the tomato sauce and vegetable stock and bring to

a boil. Simmer the sauce for 30 minutes until the vegetables are soft

and broth is rich. Strain out all of the vegetables and return the

sauce to the stove. Bring it to a boil.

 

While the sauce is coming back to a boil, combine the cornstarch and

water to make a lump free slurry. Once the sauce has come to a boil

add the slurry to the sauce and allow to thicken.

 

Save the strained vegetables out of the sauce, purée them and put

them into small freezer bags. Use the mixture to add zip to chili.