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Ingredientes
- 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
Direcciones
- Corasely chop the vegetables and place in a large stockpot with the chile and herbs. Add in the peppercorns and salt.
- Add in 12 c. water (or possibly sufficient to cover the vegetables) and bring to a boil, skimming any foam which forms on top. Lower the heat and simmer for about 2 hrs, uncovered.
- Strain the broth into another pot and throw away the vegetables. Taste for seasoning, adding more salt if necesary. You may cold and chill the broth for up to a week, and it may be frzn.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1328g | |
| Calories 347 | |
| Calories from Fat 18 | 5% |
| Total Fat 2.19g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7245mg | 302% |
| Potassium 2553mg | 73% |
| Total Carbs 79.59g | 21% |
| Dietary Fiber 23.5g | 78% |
| Sugars 34.14g | 23% |
| Protein 12.54g | 20% |
