Instructions: 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.

Sauce may be stored in refrigerator up to 1 week.

This recipe yields 3 cups.

Comments: Serve over grilled chicken, fish, or shrimp.

Yield: 3 cups

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