Poblano Cream Sauce

• 1 Pablano roasted seeded,stem and seeds removed
• 1 quart heavy cream
• 1 cloved garlic minced
• 1 Tblsp unsalted butter
• 1 Tblsp flour
• 1 tsp garlic powder
• Salt to taste

In food processor purée the poblano pepper, set as side. Melt butter in a sauce pan over medium heat on your stove top. Add puréed pepper and minced garlic. Sauté for 2 minutes then add flour mix well. Then add heavy cream and allow mix to almost come to a boil, reduce heat to simmer and reduce sauce.