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In a large pot, heat the oil and add the onion, jalapeño, and garlic.
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Saute until golden, and then add the vegetables and 10 cups of water.
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Simmer for an hour over low heat with the lid slightly on, stirring occasionally.
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Drain out the stock, discarding the cooked vegetables, and mix in the spice mix and salt.
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Store in a jar in the fridge for up to 1 week. You can also freeze stock you won’t be using. Enjoy!!