Spicy Green Sauce

Remove the husks from the tomatillos and rinse them under cold water to remove any stickiness. Roughly chop the tomatillos, jalapeños, green bell pepper, onion, and garlic into manageable pieces.

Heat olive oil in a medium saucepan over medium-high heat. Add the onion, green bell pepper, and jalapeños and sauté until softened and lightly caramelized.

Add the garlic and cumin to the pan and cook, stirring constantly, until fragrant.

Stir in the chopped tomatillos and cook until they begin to break down and release their juices.

Pour in the vegetable stock and white vinegar, then bring the mixture to a gentle boil. Reduce the heat and let it simmer to allow the flavors to meld together.

Remove the pan from the heat and allow the mixture to cool slightly before transferring it to a blender. Add the fresh cilantro leaves and blend until the sauce is smooth and vibrant green.

For a clearer, consommé-like broth, strain the blended sauce through a fine-mesh sieve or cheesecloth, pressing gently to extract the liquid. Discard or reserve the solids for another use.

Return the strained sauce to the saucepan, taste, and adjust seasoning with salt, additional white vinegar, or cumin as needed. Serve warm as a broth or use as a condiment.