Ingredients:
2 1/2 pounds green tomatoes, coarsely chopped
1 1/2 pounds tomatillos, husked and coarsely chopped
2 garlic cloves, pressed
1/2 to 1 cup sugar
1 cup white vinegar
1 large sweet onion, coarsely chopped (about 1 1/2 cups)
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Instructions:
Cook all ingredients in a large stockpot over medium-low heat 2 hours or until green tomatoes and tomatillos are tender. Cool.
Process mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
Serve over grilled chicken, fish, or shrimp.