Green Tomato Salsa

6               green Tomatoes, peeled, cored, seeded and coarsely chopped
1               Granny Smith apple, peeled cored, and coarsely chopped
1               Onion, peeled and minced
2   tablespoons Sugar
1               Jalapeno, seeded, devein and minced
2   tablespoons Ginger, grated
2   tablespoons Lemon Zest
1/2 teaspoon    Salt
1   teaspoon    freshly ground Pepper
1   cup         fresh Cilantro, chopped

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.