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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 14%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 2.9g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 102mg
  • Calcium: 4mg

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

  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.
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