INGREDIENTS

• 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 (currently using Dos Amigos from Amazon)
• 1.5 teaspoons ground cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly-ground black pepper

INSTRUCTIONS

1. 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.
2. Transfer the onion mixture to a blender or food processor.  Add vegetable stock, green chiles, cumin, salt and pepper.  Then puree until completely smooth.
3. Taste and season with additional salt, pepper and/or cumin if needed.
4. Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.