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.