Green Tomato & Apple Salsa

This is a tasty way to use unripened tomatoes. We liked this so much that we swore to use green tomatoes even in the height of the season.

• 5 medium reen tomatoes, peeled, and cored
• 1 small Granny Smith apple, peeled and cored
• 1 small onion, minced
• 1 1/2 tablespoons sugar
• 1 medium jalapeño, seeded, deveined and minced
• 1/2 red bell pepper, minced (about 1/2 cup)
• 1 tablespoon lime juice
• 1/4 cup parsley, minced
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• Freshly milled black pepper to taste
• 1/2 cup cilantro, minced

METHOD

Cut tomato in 2 inch dice. Remove most of the seed. Cut apple in 1 inch dice.

Put tomato, apple, onion, sugar, jalapeño and red bell pepper in large sauté pan. Bring to a boil.

When boiling, reduce heat to medium. Cook for 10 minutes, stirring frequently. Do not cover.

Sprinkle lime juice, parsley and salt on tomato mixture. Mix well. Lower heat, and cook for additional 7 - 10 minutes.

Remove from heat. Check seasoning. Add salt if necessary and a few gratings of black pepper.

Pour into a medium bowl. Cover with plastic wrap and chill in refrigerator for 6 hours, stirring occasionally.

When ready to serve, stir in minced cilantro.

Yield 1 1/2 - 2 cups

Contributor: Ellen Corey

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Tomato liquid is the issue here. Ellen doesn't seed the tomatoes, but she doesn't scrape in the juices that escape in chopping.

 

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