Categories: Condiments, Vegetables, Sauces, Dips, Low-fat 
      Yield: 3 cups 
  
    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.