Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Green Tomato Salsa

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.


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