| Green Barbecue Sauce
2 1/2 pounds of green tomatoes, coarsely chopped
1 1/2 pounds of tomatillos, husked and coarsely chopped
2 garlic cloves, pressed
1/2 to 1 cup of sugar
1 cup of white vinegar
1 large sweet onion, coarsely chopped (about 1 1/2 c.)
1 tablespoon of dry mustard
1/2 teaspoon of dried crushed red pepper
1 teaspoon of salt |
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Cook all ingredients in a large stockpot over medium-low heat 2 hours, or until tomatoes and tomatillos are tender. Cool. Process green tomato mixture, in batches, in a food processor or blender until smooth. Note: Sauce may be stored in refrigerator up to 1 week. Serve over grilled chicken, fish, or shrimp.
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