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!