triticale - the wheat / rye guy

Green Tomato Enchilada Sauce

My wee wifey developed this from a recipe which called for canned red tomatoes and canned diced chilies. Altho salsa verde is usually made from tomatillas, there was some green tomatoes in the kitchen I hadn't decided what to do with, so she had at it.

1 large yellow onion -- chopped
2 cloves garlic -- crushed
8 green tomatoes -- diced
2 jalepeño peppers -- seeded
1/2 tsp ground red pepper
1 TBSP chili powder
1/2 tsp ground cumin
1 cup water
2 TBSP sriracha sauce
1 TBSP soy sauce

Saute the yellow onion and garlic, in a large saucepan. Cook, stirring, for 5 minutes, until the onion softens slightly. Add the tomatoes, chilies, and the spices; Stir. Cover and cook over low heat for 15 minutes. Add the water and the soy sauce. Cook, stirring, until thickened. Add a little more water if sauce becomes too thick. Cumin and heat work very nicely together, but she wound up making a double batch because the finger peppers from the farmers market were hotter than jalepeños. and it needed correction. The posted version is changed accordingly.