Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sweet Red-Pepper Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print