Sweet-and-Sour Green-Tomato Salsa

Serve this down-home version of tomatillo salsa with tortilla chips.

Yield:

3/4 cup (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat broiler.

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.

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

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.

Note:

Ronni Lundy,

June 2001