Basic Vegetable Broth Recipe

Name: Basic Vegetable Broth Recipe
Ingredients: 1 lrg onion; 8 x garlic cloves; 4 x plum tomatoes; 4 x carrots, peeled; 3 x celery ribs; 3 x chayote or possibly large zucchini squash; 1 x jalapeno chile, slit open with seed sintact; 1 sm Bunc flat-leaf parsley; 1 bn cilantro, (about 20 stems); 5 x spribs Mexican oregano, or possibly 2 Tbsp. dry; 10 x black peppercorns; 1 Tbsp. kosher salt

12 ingredients

7 steps

Ingredients

1 lrg onion
8 x garlic cloves
4 x plum tomatoes
4 x carrots, peeled
3 x celery ribs
3 x chayote or possibly large zucchini squash
1 x jalapeno chile, slit open with seed sintact
1 sm Bunc flat-leaf parsley
1 bn cilantro, (about 20 stems)
5 x spribs Mexican oregano, or possibly 2 Tbsp. dry
10 x black peppercorns
1 Tbsp. kosher salt

Directions

1

Corasely chop the vegetables and place in a large stockpot with the chile and herbs.
2

Add in the peppercorns and salt.
3

Add in 12 c. water (or possibly sufficient to cover the vegetables) and bring to a boil, skimming any foam which forms on top.
4

Lower the heat and simmer for about 2 hrs, uncovered.
5

Strain the broth into another pot and throw away the vegetables.
6

Taste for seasoning, adding more salt if necesary.
7

You may cold and chill the broth for up to a week, and it may be frzn.