Yield: 18 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable broth |
| 1 teaspoon | Olive oil |
| 1 cup | Onion; chopped |
| ⅓ cup | Green bell pepper; chopped |
| 1 teaspoon | Garlic; minced |
| 1½ cup | Tomatillos; chopped |
| 1 teaspoon | Ground cumin |
| 1 tablespoon | Canned jalapeno chiles; chopped |
| 1 tablespoon | Mild white vinegar |
| ¼ cup | Cilantro; chopped |
Heat broth and oil in 10 inch skillet over meidum-high heat. Saute onion, peppers and garlic until soft but not brown, stirring frequently, about 3 minutes. Add tomatillos and cumin; saute 10 minutes. Add remaining ingredients; saute 3 minutes. Serve warm. Makes about 1-½ cups salsa.
NOTES : Nutrtitional info: per tablespoon: 6 calories, 0 protein, 0.2g total fat, 1g carbo, 0 chol, 3mg sodium, 0.2g fiber.
Recipe by: January 1997 Vegetarian Times Converted by MM_Buster v2.0l.