Spicy Green Sauce
Yield
3 cupsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable stock
|
|
| 1 | teaspoon |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| ⅓ | cup |
green bell peppers
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 ½ | cups |
tomatillos
peel & chop |
|
| 1 | teaspoon |
cumin
|
|
| 2 | tablespoons |
jalapeño pepper
chopped |
|
| 1 | tablespoon |
white vinegar
|
|
| ¼ | cup |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable stock
|
|
| 5 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 79 | ml |
green bell peppers
|
|
| 5 | ml |
garlic
minced |
|
| 355 | ml |
tomatillos
peel & chop |
|
| 5 | ml |
cumin
|
|
| 3E+1 | ml |
jalapeño pepper
chopped |
|
| 15 | ml |
white vinegar
|
|
| 59 | ml |
cilantro
|
|
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 sauté for 10 minutes.
Add remaining ingredients and sauté a further 3 minutes.
Serve warm.
