Green Tomato Asian Salsa

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Green Tomato Asian Salsa

 

1 green tomato or 4 tomatillos

1 small onion, finely chopped

1 hot pepper, minced

1 tablespoon balsamic vinegar

1/4 cup chopped flat-leaf parsley or basil

2 teaspoons finely-minced fresh ginger root

1 teaspoon sesame oil

1 teaspoon sugar

1/4 teaspoon salt

1 sweet pepper, chopped

1 red tomato

 

Cut tomatoes into wedges and slice crosswise into thin

slices. The tomatillos need to be cooked for best

flavor. Boil them for 5 minutes, or roast them, husk

on, in a medium hot frying pan, turning often, until

the flesh is tender, about 10 minutes. Mix with other

ingredients and chill for at least 1 hour. Serve with

chips or toss with noodles.

 

 

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