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.