Recipe(tried): Green Sauce for Chiles Rellenos - Thank You

Dear Micha,

I really appreciate your input. I've come up with something that is awfully close to what my neighborhood restaurant serves. It seems to have a lot of steps, but in response to your request to let you know if I find the secret, I'm going to write down here what I did.

1 tablespoon canola oil
1 tablespoon flour
1-1/2 cups chicken broth (if using bouillon, omit the 1 teaspoon of salt)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground cumin
2 four ounce cans Ortega green chiles
1 large green bell pepper, roasted and pureed
1 small pasilla pepper, roasted and pureed (don't use the whole pepper)

Heat the canola oil in a large skillet or saucepan. Add the flour and cook, stirring until bubbly. Add the chicken broth and seasonings. Heat to boiling. In the meantime, roast the bell pepper and the pasilla. Cool them, peel them, and puree them in separate batches, placing them in separate bowls. Place the chicken broth mixture, the Ortegas, the pureed bell pepper and 1 to 2 teaspoons of the pureed pasilla into the blender. Blend thoroughly, adding more chicken broth or water as necessary until you get the consistency you like. Season with salt to taste.

I would love to hear from anyone who comes up with improvements on this! (We'll show those restaurateurs that we can come up with a great sauce even if they won't share their recipes!) Thanks again to everyone who replied.