• Roast Anaheim Peppers ahead of time; Roast on a BBQ until charcoaled, place in a bag and close the bag to allow Peppers to sweat and soften for about 30 min. Remove Peppers from the bag; remove charcoaled skin gently, remove stem and seeds and cut into smaller strips.

• In a large saucepan or Skillet on medium heat; melt butter, add onions, cover until translucent.

• Add roasted and cut peppers into the Saucepan along with the cream and Chicken Bouillon powder.

• Stir, cover, turn to medium low heat and simmer for 10 minutes.

• Enjoy Hot over or along any of your favorite dishes.

* Our favorite is served on top of Homemade Beans on a Hamburger or Hotdogs.

Enjoy!1 1