Green tomato salsa ii
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Green tomatoes; peeled cored, seeded coarsely chopped | |
| 1 | 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 |
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.
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