Green Tomato Salsa Ii

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.