Ingredients[]
- ¼ cup vegetable stock
- 1 tsp olive oil
- 1 cup onion, chopped
- ⅓ cup green bell pepper, chopped
- 1 tsp garlic, minced
- 1½ cups tomatillos, peeled and chopped
- 1 tsp cumin
- 2 tbsp jalapenos, chopped
- 1 tbsp white vinegar
- ¼ cup cilantro leaves, chopped
Directions[]
- Heat the stock in a large and heavy skillet over medium-high heat.
- Sauté onion, bell pepper and garlic until soft.
- Add tomatillos and cumin and saute for 10 minutes.
- Add remaining ingredients and sauté a further 3 minutes.
- Serve warm.