Instructions: Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice. WEAR GLOVES

In the olive oil, saute the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and stock and bring to a boil. Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil.

While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry. Once the sauce has come to a boil add the slurry to the sauce and allow to thicken.

NOTE: I save the vegetables that I strained out of the sauce, puree them and put them into small freezer bags. I use the mixture to season mayonnaise, add zip to chili or taco meat.

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