6 ea Green tomatoes -- peeled/cored - seeded/coarsely chopped
1 ea Granny Smith apple -- peeled -cored, coarsely chopped
1 md Onion -- peeled & minced
2 tb Sugar
1 sm Jalapeno -- seed/devein/mince
2 tb Ginger -- grated
2 tb Lemon zest
1/2 ts Salt
1 t Freshly ground pepper
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.
