2 cups Flame Roasted Peppers & Onions diced or chopped
1/2 cup Tasso Ham diced
1-2 cups Chicken Stock
as needed to thicken Corn Starch Slurry
Grill peppers over medium heat on the grill until charred. Place blackened peppers in a bowl and cover tightly or place in a paper bag and steam. Peel the skin off, rinse and season. Saute onions until very tender and brown. Chill, freeze or use as needed.
Sauce - Saute peppers and onions until hot. Add tasso ham, heavy cream and chicken stock. Bring to a slight boil and add corn starch slurry. Serve hot.