1 almost-gone jar salsa verde (only a couple tablespoons left)
1 cup chicken stock
2 tablespoons butter
2 tablespoons flour
Pour the chicken stock into the salsa jar, screw the top back on a shake to combine. Set aside. Heat a small saucepan over medium heat; add the butter and melt. Add the flour and whisk for 1 minute, then whisk in the chicken stock salsa from the jar. Season with salt and pepper and cook to thicken, about 2-3 minutes.