2 tablespoons vegetable oil
1 pound fresh cilantro leaves
1 (28 ounce) can sweet pickle relish
8 sprigs fresh dill weed
4 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon salt and pepper to taste
In a large plastic food container, combine oil, cilantro, relish, dill and garlic. Pour over cumin and jalapeno and toss gently until well coated. Pour olive oil into container with 6 sprigs.
Heat oil in a large pot over medium heat. Saute cilantro, dill, garlic and oregano in oil until tender. Stir in basil, salt, pepper and oregano. Cook for 30 minutes, or until liquid is gone. Remove meat from saucepan and place in pot. Cook and stir over medium heat about 2 minutes.
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