sauteed peppers and onions

This is something I came up with on the fly. We liked it so much I don't want to forget it.

1 orange bell pepper
1 yellow bell pepper
2 hatch chiles (mild)
1 small white onion
garlic
ground cumin
cilantro
chicken bouillon 
3/4 c water (probably 2/3c)
salt
pepper
butter

1. Pull leaves from cilantro and fill a cereal bowl (loosely)

2. Seed bell peppers and cut lengthwise into ~1/4" strips. Then cut in half

3. chop onion

4. spray hatch chiles with pam. put in air fry oven on rack at 400 degrees for 10 minutes. Turn half way through

5. put bell peppers and onions in skillet on medium to medium high heat. place 4 TBS of butter cut up in the pan with peppers and onions. Add cumin, salt, and pepper to taste. I just shook some of these spices over the vegetables.

6. sautee with an eye toward browing pepeprs.

7. when the hatch chiles are done, remove the skin and seeds. Chop up and add to the skillet.

8. add cilantro to the peppers and onions.

9. mix ~2 heaping tsp of chicken bouillon with water
 
10. when peppers and onions get thick, add the water/bouillon mixture. cook down until thick.

Mandy and I loved this. Great with fajitas. It's like a tomato-less salsa, full of flavor and delicious. Mild hatch chiles were about the right spice for the boys.