Tomatillo Barbecue Sauce

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Yield: 3 cups

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

Preparation

Cook all ingredients in a large stockpot over medium-low heat 2 hours or until green tomatoes and tomatillos are tender. Cool.

Process mixtrue, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Serve over grilled chicken, fish, or shrimp.

Southern Living
NOVEMBER 2003