- 1/4 stick butter
- 3 tbsp flour
- 1 jalapeno stemmed, seeded, and diced
- 2 cups buttermilk
- 1 14 oz can diced tomatoes
- 1/4-1/2 cup water
- In a skillet over medium heat place butter and melt.
- Add flour and mix well to completely combine and form a roux.
- Add buttermilk and stir well.
- Add diced tomatoes and stir well.
- Add enough water to cut mixture and stir well.
- Salt and pepper to taste.