Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Ronni Lundy
Recipe by Cooking Light June 2001

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

Ingredient Checklist

Directions

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  • Preheat broiler.

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  • 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.

Nutrition Facts

13 calories; calories from fat 14%; fat 0.2g; poly fat 0.1g; protein 0.4g; carbohydrates 2.9g; fiber 0.6g; iron 0.3mg; sodium 102mg; calcium 4mg.
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