Green Tomato Salsa

• 6 green tomatoes, peeled, cored, seeded and coarsely chopped
• 1 Granny Smith apple, peeled, cored and coarsely chopped
• 1 medium onion, peeled and minced
• 2 tablespoons sugar
• 1 small jalapeno chili pepper, seeded, deveined and minced
• 2 tablespoons grated ginger
• 2 tablespoons grated lemon rind
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup fresh coriander, minced

1. Place the tomatoes in a large cast-iron skillet.
2. Add the remaining ingredients except for the coriander.
3. Cook over medium-low heat until thickened into a heavy paste, about 30 to 40 minutes.
4. Transfer to a glass or ceramic bowl.
5. Set aside to cool.
6. Store in an airtight container in the refrigerator for up to 4 days.
7. Just before serving, toss in the minced coriander and season to taste with additional salt and pepper.

green tomatoes, apple, onion, sugar, jalapeno chili pepper, ginger, lemon rind, salt, freshly ground pepper, fresh coriander

Taken from cooking.nytimes.com/recipes/11912 (may not work)