| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Condiments, Harned 1994, Salsas, Sauces, Vegetables |
1 |
Batch |
INGREDIENTS
| 6 |
|
Green tomatoes; peeled cored, seeded coarsely chopped |
| 1 |
|
Granny Smith apple; peeled cored, coarsely chopped |
| 1 |
md |
Onion; peeled and minced |
| 2 |
tb |
Sugar |
| 1 |
sm |
Jalapeno; seeded, deveined minced |
| 2 |
tb |
Grated ginger |
| 2 |
tb |
Lemon zest |
| 1/2 |
ts |
Salt; plus more to taste |
| 1 |
ts |
Freshly ground pepper plus more to taste |
| 1 |
c |
Fresh cilantro; minced |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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