INGREDIENTS
4 cups
Vegetable stock
4
Roma tomatoes peeled
1
Jalapeno peppers (up to 2), seeded, roughly chopped
1
large onion roughly chopped
1 tsp
Garlic chopped
1/8 cup
olive oil
1
Pablano pepper seeded and sliced thin
2 tbsp
Crystal hot sauce (optional)
1 tsp
Tomato paste (optional)