Ingredients
- 150 gr tomatillos
- 120 gr onion
- 45 gr green bell pepper
- 60 ml vegetable stock
- 18 gr jalapenoes
- 16 ml vinegar (white)
- 5 ml olive oil
- 4 gr cilantro leaves
- 3 gr garlic
- 2 gr 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.
