"Sunshine" Roasted Pepper Sauce

Anaheim Peppers
Onion
Garlic
Flour
Butter
Milk
Parmesan
Chicken Stock
Spinach
Cilantro
Limes

Roast the peppers over an open-flame, place in a covered bowl or bag.  Enclosing the peppers creates steam and makes them easier to peel.  Peel the peppers.  Cut the up the onion and pepper into similar size pieces.  In a sauce pot, melt the butter over medium heat, add the onion and pepper, sweat for five minutes or until the onion becomes translucent, add the garlic and season with salt.   Sprinkle the top with flour and incorporate, it should be a bit gooey, no worries.  Begin to add the stock a little at a time, making sure there are no lumps, and continue to stir until the desired amount.  Let this cook for about fifteen minutes or so on low heat, basically you want to cook out the flavor of the flour.  Add a little parmesan and lime zest.  Transfer mixture to a blender.  Add cilantro, leaves and stem, and spinach to mixture while blending.  Once the mixture is well blended and smooth, strain and cool down immediately.  The faster the cooling, the brighter green the sauce will be.

Makes a great sauce for enchiladas