Fresh Salsa

Recipe from: Mary Victoria Parker
Servings: Abut 6 cups, depending on the size of the tomatoes

 6 Green tomatoes; peeled  cored, seeded  coarsely chopped
 1 Granny Smith apple; peeled  cored, coarsely chopped
 1 med 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.