1/4 c vegetable stock 1 ts olive oil 1 c onion 3/8 c green bell pepper 1 ts garlic 1 1/2 c tomatillos 1 ts cumin 2 tb jalapenoes 1 tb vinegar 1/4 c 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.