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1. Melt the butter in a sauce pan over medium-low heat, and then cook the onions, garlic, and hot peppers (if using fresh bell peppers instead of roasted add them now as well) for about five minutes, until onions are translucent.
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3. Whisk in the flour and cook for another 45 seconds.
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4. Warm the milk and slowly add to the roux.
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5. Cook on medium, whisking constantly until sauce is thick, about five minutes.
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6. Stir in the cilantro, tomatoe salsa, and roasted bell peppers.
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7. Turn heat down to medium-low and slowly add the shredded cheese, a scant 1/4 cup at a time, stirring into the sauce until completely melted, ensure each addition of cheese is well incorporated before adding more.
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6. Remove from heat and stir in the sour cream or yogurt.
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7. Add salt to taste. If the sauce is too thick it can be thinned out by adding more warm milk to reach the desired consistency.
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Notes: A) After cooking the onions and peppers on the stove top, transfer to a double boiler to reduce the risk of burning the sauce. B) Add some roasted peppers or use some chipotle peppers or pimenton for a smoky flavour. C) The key to a smooth sauce is adding the cheese very slowly and waiting until the previous addition is completely melted and mixed into the sauce before adding more.
