Green Tomato Salsa

Course : Chutney
Serves: 1
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6 medium green tomatoes -- peeled cored -- seeded and coarsely chopped
1 medium granny smith apple -- peeled cored -- coarsely chopped
1 medium onion -- peeled and minced
2 tablespoons sugar
1 small jalapeno -- seeded, deveined and minced
2 tablespoons ginger -- grated
2 tablespoons lemon zest
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup fresh cilantro -- minced

Preparation / Directions:

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.

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