Green Bell Pepper Sauce

Recipe from

Southern Living


2 green bell peppers, diced
1/2 medium onion, diced
1 1/2 teaspoons minced garlic
1 tablespoon olive oil
2 cups chicken broth, divided
2 cups loosely packed fresh spinach leaves
1 teaspoon salt
1 teaspoon pepper


Sauté first 3 ingredients in hot oil in a large saucepan until tender. Add 1 cup chicken broth. Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, 7 minutes. Add spinach leaves, and simmer 3 minutes. Remove from heat; cool slightly.

Process bell pepper mixture in a blender until very smooth. Stir in enough remaining chicken broth to reach sauce consistency, if necessary. Pour through a wire-mesh strainer into a bowl, discarding solids; stir in salt and pepper.


Chef John I. Akhile,

Waverly Grill, Renaissance Waverly Hotel, Atlanta, Georgia.,

Southern Living

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note