Ingredients: 2 cp heavy cream 1 cp sour cream 1 tablespoon chicken stock/broth 2 tbls butter 1 tbls flour 2 minced, seeded jalapeno (fresh or jarred) 1 cp shredded monterey jack cheese 1 cp shredded mild cheddar cheese 2 tsp Steamboat Salt Co. El Jefe Garlic Habanero craft salt Directions: Heat cream in a heavy bottomed saucepan over medium heat. Stir in sour cream and whisk until fully dissolved. Reduce heat to low. Stir in chicken stock/broth. Make a roux by melting the butter and mixing in the flour. Cook roux to a pale golden color. Add roux and whisk thoroughly until mixed in completely. Remove sauce from heat. Add minced jalapenos and shredded cheeses. Whisk sauce until smooth (except
2 yellow bell peppers 2 orange bell peppers 2 red bell peppers 1/2 cup diced carrot 1 cup diced white or yellow onion 1/4 cup chopped fresh parsley 1 tblspn minced garlic 1 qt chicken or veggie stock/broth 1 cup heavy cream 2 tblspn butter or oil 1 cup flour Your favorite Steamboat Salt craft salt and black pepper to taste! (We love our El Jefe) Sauté onion, carrot and peppers. Add garlic, cooked until soft. Added flour, coat sautéed veggies. Add stock or broth, bring to a boil. Cut to summer for approx. 20min. Purée until smooth. Whisk in heavy cream, add parsley. S&P to taste.
