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

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.