Source: dLife

Sweet and tangy green tomato/roasted red pepper salsa.

Servings

1 medium red bell peppers
2.5 cup chopped green tomatoes
1 tbsp balsamic vinegar
1 tsp packed light brown sugar
0.5 tsp kosher salt
0.33 cup fresh chopped onion , sweet
1 medium garlic cloves , minced

1 Preheat broiler.
2 Slice bell peppers in half, removing seeds and membranes. Arrange pepper halves, flesh side down, on a foil-covered baking sheet. Place under broiler for 10 minutes or until skin is blackened.
3 Put peppers in a resealable plastic bag and let sit 10 minutes. Peel off skin and coarsely chop.
4 Using a food processor or blender, puree green tomatoes, vinegar, sugar, and salt until smooth.
5 Pour tomato mixture into a pot and cook over medium-high heat for 5 minutes or until almost all the liquid is absorbed. Spoon mixture into a small bowl and let cool. Stir in peppers, onion, and garlic.

This version of classic tomatillo salsa can be served for tacos, enchiladas, or tortilla chips.