Fresh Salsa (using tomatoes, Granny Smith apples, ginger, lemon zest)

6 green tomatoes; peeled cored, seeded coarsely chopped
1 granny smith apple; peeled cored, coarsely chopped
1 med onion; peeled and minced
2 tbsp sugar
1 small jalapeno; seeded, deveined minced
2 tbsp grated ginger
2 tbsp lemon zest
1/2 tsp salt; plus more to taste
1 tsp 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
rec.food.recipes/Mary Victoria Parker/2002