Green Bell Pepper Sauce

Posted on May 12, 2016 by Dawn Griffin

2 green bell peppers, diced
½ medium onion, diced
1 ½ tsp. minced garlic
1 tbsp. olive oil
2 cups chicken broth
2 cups loosely packed fresh spinach leaves
1 tsp. Salt
1 tsp. pepper

Sauté first 3 ingredients in olive oil until tender. Add 1 cup of chicken broth, and bring to a boil over medium heat. Reduce heat and summer, stirring occasionally, for 7 minutes. Add spinach leaves, and simmer 3 minutes. Remove from heat and cool slightly. Process pepper mixture in a blender or food processor until smooth. Stir in enough remaining chicken broth to reach sauce consistency. If necessary, pour through a wire-mesh strainer into a bowl, and discard solids. Blend in salt and pepper. Yield 4 cups.


Posted in condiment