Recipe

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• 4 red bell peppers, seeded, chopped
• 1 large onion, chopped
• 1 tsp olive oil
• 1 garlic clove, crushed
• 1 red fresh chili pepper, sliced
• 3 tbsp tomato puree
• 3 1/4 cups chicken stock
• 1 finely grated lime, rind and juice

• 1 In a large saucepan, cook the onion and peppers, gently in the oil for around 5 minutes, shaking or moving the pan around occasionally until soft.
• 2 Stir in the garlic.
• 3 Add the chilli and the tomato puree together and add to the pan.
• 4 Add half the stock and bring to the boil.
• 5 Cover and simmer for around 10 minutes.
• 6 In a food processor or blender, puree the mixture.
• 7 Add to the saucepan and add the rest of the stock and the lime rind and juice.
• 8 Bring to the boil.
• 9 Serve hot.