Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 1 jalapeño, cored (seeds removed) and diced
  • 4 cloves garlic, peeled and minced
  • 1 cup vegetable stock
  • 4 (4-ounce) cans diced green chiles
  • 1.5 teaspoons ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-ground black pepper

Instruction

  • Heat oil in a sauté pan over medium-high heat.  Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
  • Transfer the onion mixture to a blender or food processor.  Add vegetable stock, green chiles, cumin, salt and pepper.  Then puree until completely smooth.
  • Taste and season with additional salt, pepper and/or cumin if needed.
  • Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.