Title: Green Tomato Salsa Ii
Categories: Condiment Salsa Sauce Vegetable
Yield: 1 Batch

6		Green tomatoes; peeled - cored, seeded - coarsely chopped
1		Granny Smith apple; peeled - cored, coarsely chopped
1	md	Onion; peeled and minced
2	tb	Sugar
1	sm	Jalapeno; seeded, deveined - minced
2	tb	Grated ginger
2	tb	Lemon zest
1/2	ts	Salt; plus more to taste
1	ts	Freshly ground pepper - plus more to taste
1	c	Fresh cilantro; minced

Place tomatoes in a large cast-iron skillet. Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper. Cook over low heat until thickened into a heavy paste, about 35 to 45 minutes.

Transfer to a glass or ceramic bowl. Set aside to cool. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, toss in the minced cilantro and season to taste with additional salt and pepper.

Yield: About 6 cups, depending on the size of the tomatoes.

Colombo writes: "This is an old recipe from "'The New York Times Sunday Magazine.'"

From Alice Colombo's 09/21/94 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned.

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