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Sweet-and-Sour Green-Tomato Salsa

Yield 3/4 cup (serving size: 1/4 cup)
Serve this down-home version of tomatillo salsa with tortilla chips.

Ingredients

  • 1 red bell pepper
  • 2 1/2 cups chopped green tomato
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped sweet onion
  • 1 garlic clove, minced

Nutrition Information

  • calories 13
  • caloriesfromfat 14 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.4 g
  • carbohydrate 2.9 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 102 mg
  • calcium 4 mg

How to Make It

  1. Preheat broiler.

  2. Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop.

  3. Place the chopped green tomato, vinegar, sugar, and salt in a blender or food processor, and process until smooth.

  4. Place the tomato mixture in a small saucepan; cook over medium-high heat 5 minutes or until liquid almost evaporates. Place in a small bowl; cool to room temperature. Add roasted pepper, onion, and garlic to tomato mixture; toss well.