Sweet-and-Sour Green-Tomato Salsa

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Sweet-and-Sour Green-Tomato Salsa

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

 

 

 

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.

 

Yield

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

 

Nutritional Information

CALORIES 13(14% from fat); FAT 0.2g (sat 0.0g,mono

0.0g,poly 0.1g); PROTEIN 0.4g; CHOLESTEROL 0.0mg;

CALCIUM 4mg; SODIUM 102mg; FIBER 0.6g; IRON 0.3mg;

CARBOHYDRATE 2.9g

 

Source: Ronni Lundy , Cooking Light, JUNE 2001

Formatted by Chupa Babi in MC: 06.06.01

 

ChupaNote: use Japanese rice vinegar (seasoned or not,

doesn't matter), double the garlic, add 1 teaspoon red

pepper flakes to the tomato mixture. This salsa makes

a terrific pasta sauce, thinned with olive oil.

 

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