Yields 4 Portions
1 cup chopped Onions
4 cloves chopped Garlic
3 tablespoon Vegetable oil
2 whole minced Jalapeno peppers
1 teaspoon Cumin
1/2 teaspoon Oregano
3 1/2 cups chopped Tomatoes
3 cups Vegetable stock
1/3 cup Lime juice
Level of Difficulty:
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In a soup pot, saute onions and garlic in oil until softened. Add the jalapeno peppers, cumin and oregano; saute a few more minutes. Add the chopped tomatoes.
Cover the pot and cook gently until the tomatoes begin to release their juices. Stir occasionally. Add the vegetable stock and simmer, covered, for 15 minutes. Add lime juice. Taste for seasoning. Add salt and pepper if needed.
Serve topped with crumbled tortilla chips (optional).
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