6 ea Green tomatoes, peeled -- cored, seeded & -- coarsely chopped 1 ea Granny Smith apple, peeled -- cored, coarsely chopped 1 md Onion, peeled & minced 2 tb Sugar 1 sm Jalapeno, seeded, deveined -- & minced 2 tb Ginger, grated 2 tb Lemon zest 1/2 ts Salt 1 ts Freshly ground pepper 1 c 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.
| 
