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