Green Tomato Salsa - 2

Recipe Ingredients

6		Green tomatoes - peeled
		Cored - seeded
		Coarsely chopped
1		Granny smith apple - peeled
		Cored - coarsely chopped
1		Onion - peeled and minced (medium)
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Jalapeno; seeded - deveined (small) minced
2 tablespoons	30ml	Grated ginger
2 tablespoons	30ml	Lemon zest
1/2 teaspoon	2.5ml	Salt - plus more to taste
1 teaspoon	5ml	Freshly ground pepper - - plus more to taste
1 cup	16g / 0.6oz	Fresh cilantro - minced

Recipe Instructions

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."

Source:
Bill Wight -- Close to La Victoria's sauce

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