Green tomato salsa ii

Yield: 1 batch

Measure Ingredient
6 \N Green tomatoes; peeled cored, seeded coarsely chopped
1 \N Granny Smith apple; peeled cored, coarsely chopped
1 medium Onion; peeled and minced
2 tablespoons Sugar
1 small Jalapeno; seeded, deveined minced
2 tablespoons Grated ginger
2 tablespoons 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, 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.

Yield: About 6 cups, depending on the size of the tomatoes.

Colombo writes: "This is an old recipe from "'The New York Times Sunday Magazine.'"

From Alice Colombo's 09/21/94"Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned.

From: Cathy Harned Date: 09-26-94

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