From Katherine Deumling at Cook With What You Have This makes at least 3 pints of sauce and at least 2 or more meals worth of enchiladas. Olive oil 2.5 lbs green tomatoes, diced 1 large or 2 smaller onions, diced 4 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoons dried (or fresh) oregano, crumbled or finely chopped 3 green peppers (bell, anaheim, poblano or any combo), broiled until blackened then peeled, seeded and roughly chopped 1-2 serrano chilies (or jalapenos), finely chopped (leave seeds in for some heat or remove for mild sauce) 3 1/2-4 cups water or ...