Green Tomato Salsa

• 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 the green salsa tomatoes in a large cast-iron skillet. Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper. Cook over low heat until the green salsa thickens into a heavy paste, about 35 to 45 minutes. Transfer to a glass or ceramic bowl. Set the green salsa aside to cool. Store green salsa in an airtight container in the refrigerator for up to 4 days. Just before serving green salsa, toss in the minced cilantro and season to taste with additional salt and pepper.