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- Heat oil.
- Add garlic and saute for 30 seconds.
- Add onions, sauté one minute, then add peppers and continue to saute another minute.
- Deglaze with chicken stock, reducing by half.
- Add v-8 juice and cayenne pepper.
- Bring to a boil and simmer for 10 minutes.
- Thicken with cornstarch to desired consistency.
- Season with salt and pepper.