I have a lot of leftover green tomatoes from my monstruous tomato plants, so I decided to put them to use. They really absorb any flavor you add to them and make this recipe bold and robust. The chili peppers (thai hot) and cayenne, as well as the cilantro are all from my garden, but please feel free to work with what you have. Try roasting your peppers a little bit on a pan or in the oven to give it some smokiness. Season your meat beforehand and go a little heavy on your pepper and other spices. You can substitute beef for chicken or turkey, but make sure you season very well. For a vegetarian alternative, mix refried beans into the tomato puree as it's heating up to make it thick and add your veggies of choice 30 mins before serving.