5 large green tomatoes, diced
1 large onion, chopped
3 large cloves garlic, crushed
3 Tbsp. dry sherry
1/2 cup diced green chilies (fresh or canned)
1/4 - 1/2 tsp. cayenne pepper
Combine all ingredients in a saucepan. Bring to a boil, lower the
heat to a bare simmer, and cover. Let it simmer, stirring occasionally,
for 40 - 50 minutes.
This will cook down tremendously, to about 1/3 its initial volume.
Very tasty on enchiladas, or used as a dip for chips, it will also
keep for about a week, tightly covered, and refrigerated. (Sauce
will discolor to a darker green after a few hours, but the flavor
is not adversely affected.)
Note that it is fairly spicy, but doesn't have to be -- I once made
this without using any chilis or cayenne, and found it quite
flavorful that way, too.