September 01, 2006

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 jalepeƱo 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 jalepeƱos. and it needed correction. The posted version is changed accordingly.

Posted by triticale at September 1, 2006 10:22 PM | TrackBack

Hey, howcome you didn't put this in the weekend cooking thread? I'm trying it tonight!

Posted by: Bill Quick at September 7, 2006 06:37 PM
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