1 tablespoon dried oregano

1 tablespoon chopped fresh cilantro

2 tablespoon chopped fresh basil

1 sprig fresh thyme

2 bay leaves

pinch of salt



  • In a pan, bring 2 quarts of water to a boil.  Add the tomatoes, onions, garlic, chilies, herbs and salt.  Cook for 30 minutes to make the court-bouillon.

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