|3||celery — leaves removed|
|1||garlic — whole bulb|
|fresh chillies — 573|
Cut all the vegetables in big chunks.
Drizzle with olive oil and roast in the oven for 30-40 minutes.
Remove from the pan and place into a stock pot and cover with water.
Bring to a boil and once it is boiling, reduce the heat and let it simmer for 1 hour.
Pour the stock through a strainer.
Cheesecloth placed in a colander works well for me.
Keep in a glass jar until needed.
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