 | | Directions |
- Melt butter and oil together in a saucepan over medium heat.
- Sauté the onion until soft.
- Stir in the flour and then the broth.
- Whisk together continuously until the mixture is smooth.
- Add all of the peppers, garlic, salt and cumin.
- Lower the heat and simmer for 10-15 minutes.
- Refrigerate any unused portion.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: medium saucepan
Servings: 10
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 tablespoon butter or margarine |
| - | | 1 medium onion - chopped |
| - | | 2 tablespoons flour |
| - | | 1 1/2 cups chicken broth or stock |
| - | | 10 ounces (2 cans) green chiles - drained |
| - | | 2 anaheim peppers - skinned and chopped |
| - | | 8 poblano peppers - skinned and chopped |
| - | | 2 cloves garlic - minced |
| - | | salt to taste |
| - | | 1 dash cumin |
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