© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The New York Times Sunday Magazine
Servings: About 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 medium Onion, peeled and minced
2 tablespoon Sugar
1 small jalapeño, seeded, deveined, minced
2 tablespoon Grated ginger
2 tablespoon Lemon zest
½ teaspoon Salt, plus more to taste
1 teaspoon Freshly ground pepper, plus more to taste
1 cup Fresh cilantro, minced
Place tomatoes in a large cast-iron skillet. Add apple, onion, sugar, jalapeño, 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.