Fresh Salsa
 
6   green tomatoes; peeled cored, seeded coarsely chopped
1   granny Smith apple; peeled cored, coarsely chopped
1 medium  Onion; peeled and minced
2 Tbsp  Sugar
1 small  Jalapeno; seeded, deveined minced
2 Tbsp  Grated ginger
2 Tbsp  Lemon zest
1/2 tsp  Salt; plus more to taste
1 tsp  Freshly ground pepper plus more to taste
1 cup  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. 
 
 
 
 
(ID: 81343) Mirror: rec.food.recipes: Thu, Jun 27, 2002


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