Ingredients Weight Measure
Red bell peppers, medium to large, halved, seeded 8 ea.
Vegetable or olive oil, divided 1-1/2 cups
Spanish or yellow onion, medium dice 3 cups
Celery, medium dice 3/4 cup
Green bell peppers, medium dice 3/4 dice
All-purpose flour 1-1/2 cups
Chicken stock 2 qts.
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
Salt to taste
Black pepper to taste
Sour cream 1 cup
Jalapeño peppers, julienne 4 ea.


  1. Place the red peppers skin-side up in a roasting pan. Brush the outsides of the peppers with 1/4 cup oil. Place the peppers under the broiler until the skins are blistered. Remove from oven and allow to cool slightly; then remove the skins. Puree the peppers in a food processor or a blender. Set aside.
  2. In a saucepot, sauté the onions, celery and green peppers in the remaining oil until the onions are translucent. Add the flour and make a pale roux.
  3. Add the chicken stock to the roux and stir to incorporate. Bring to a boil.
  4. Reduce heat and stir in red pepper puree. Simmer the mixture for 45 minutes, stirring occasionally, to cook the roux completely and infuse the pepper flavor.
  5. Add the TABASCO® Garlic Pepper Sauce. Season with salt and pepper to taste.
  6. To serve, garnish each bowl with 1 Tbsp. sour cream and a few jalapeños.

Yield: 12-20 servings