60 ml vegetable stock 5 ml olive oil 120 gr onion 45 gr green bell pepper 3 gr garlic 150 gr tomatillos 2 gr cumin 18 gr jalapenoes 16 ml vinegar 4 gr cilantro leaves
Instructions
Heat the stock in a large & heavy skillet over medium-high heat. Saute onion, bell pepper & garlic until soft. Add tomatillos & cumin & saute for 10 minutes. Add remaining ingredients & saute a further 3 minutes. Serve warm.