Step 1

Heat oil in a sauté pan over medium-high heat.  Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.

Step 2

Transfer the onion mixture to a blender or food processor.  Add vegetable stock, green chiles, cumin, salt and pepper.  Then puree until completely smooth.

Step 3

Taste and season with additional salt, pepper and/or cumin if needed.

Step 4

Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.