Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sweet Red-Pepper Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Serve this puree with our Oven-Baked Potato Pancakes. Ingredients 1 large leek, white and light-green parts only 1 teaspoon olive oil 1 red bell pepper, stem and seeds removed, cut into chunks ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 cup homemade or low-sodium canned chicken stock, skimmed of fat Directions Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain. Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes. Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat. Cook's Notes An orange or yellow bell pepper can be used in place of the red. Print