Green Bell Pepper Sauce

Recipe from


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.,

November 1997