Ingredients
- 1 1/2 c tomatillos
- 1 c onion
- 3/8 c green bell pepper
- 1/4 c vegetable stock
- 2 tb jalapenoes
- 1 tb vinegar (white)
- 1 ts olive oil
- 1/4 c cilantro leaves
- 1 ts garlic
- 1 ts cumin
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.
