| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Condiments, Vegetables, Sauces, Dips, Low-fat |
3 |
Cups |
INGREDIENTS
| 1/4 |
c |
Vegetable stock |
| 1 |
ts |
Olive oil |
| 1 |
c |
Onion, chopped |
| 1/3 |
c |
Green bell pepper, chopped |
| 1 |
ts |
Garlic, minced |
| 1 1/2 |
c |
Tomatillos, peel & chop |
| 1 |
ts |
Cumin |
| 2 |
tb |
Jalapenoes, chopped |
| 1 |
tb |
White vinegar |
| 1/4 |
c |
Cilantro leaves, chopped |
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.
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