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
Directions :
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
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
Directions :
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
Formatted by : Chupa Babi in MC
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.
