From CSA member Barbara Schneider

Blend together until smooth:

3 roasted poblano peppers,  outer skin and seeds removed

1 clove garlic

1 cup chicken broth

3/4  to 1 cup milk (can substitute almond or other milk alternative)

2 T flour (wheat or rice)

Melt 2 Tablespoons butter in saucepan, pour in blended pepper mix and heat to simmer.  Stir as it simmers until the sauce thickens.  Stir in up to 4 oz of cream cheese and up to 1/2 cup of shredded cheddar cheese (cheese is optional).  Season with salt as desired.  This sauce is good on fish, chicken, potatoes, anything!