1/4-1/2 Jar of Los Roast NM Green Chile
3-5 NM red chile pods (dried)
-1 lb Celery
-1/2 lb Organic carrots
- 1 Dikon root
-5-10 Garlic cloves
Chop celery, carrots, parsnips, dikon, and onion. Toss together in a large stock pot. Add whole garlic, and the red and green chile. Add water until it sits right above the vegetable mix.
Turn on burner to med-hot until the mixture begins to lightly boil. Turn down heat to lowest setting, cover, and let sit for 1-2 hours.
Turn off the heat and let cool. Strain with a cheesecloth over a large mixing bowl.
After the broth has been separated from the vegetable mash, pour it back into the pot, turn on medium heat and add salt to taste. I re-use airtight glass bottles to store the stock I'm not using, but it can also be frozen.
To re-use glass jars or bottles, clean the jar and lid extremely thoroughly. To be safe, check the Ph of the stock with a test strip. It should be below 4.6. After adding the salt, heat to 200 degrees. Fill the bottle while the stock is still hot. Leave 1/2 inch or more room at the top of the bottle and wipe the rim with a clean cloth. Screw on the lid, and flip the jar over so the heat from the liquid can seal the lid. Let sit for 20-40 mins. Once completely cool, check safety seal for any excess air or a faulty seal. Should remain shelf stable for a year or more.