| 4.0 clove | Garlic, minced |
| 0.25 cup | Almonds, slivered |
| 1.0 cup | Onion, chopped |
| 2.0 cup | Pepper, Bell, yellor or orange, chopped |
| 0.5 tsp | Tumeric |
| 0.5 tsp | Fennel |
| 0.5 tsp | Coriander, ground |
| 0.5 tsp | Cumin |
| 0.5 tsp | Oregano |
| 1.0 each | Cinnamon Sticks |
| 1.25 cup | Coconut Water |
| 0.5 cup | Tomatillo, chopped |
Saute the garlic and almonds in some oil for one minute over medium heat.
Add onion, peppers and saute briefly. Discard the cinnamon stick, and add the tomatillo. Puree in a blender until very smooth
Discard the cinnamon stick, and add the tomatillo.
Puree in a blender until very smooth