Ingredients
1tbspolive oil
1smallwhite onionpeeled and diced
1jalapeñocored (seeds removed) and diced
4garlic clovespeeled and minced
1cupvegetable stock
4ozdiced green chiles
1tspground cumin
1½tspfine sea salt
½tspblack pepperfreshly-ground
Preparation
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 to 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.
