1-2 large tomatoes, roughly chopped
one head garlic, minced
1 tbs paprika
Optional: powdered cayenne
Melt a cube of butter in large fry pan. Add the garlic stir till softened, do not let brown. Add paprika and stir for a minute or two then add tomatoes and cook until they start to break down, add chilies and let cook for a few minutes. Add some water 1/2 cup water and cover. Add more water as needed to keep from drying out. Sauce should be thick. when chilies are soft and the tomatoes completely broken down, pour soysauce to taste. Do not use more than a table spoon. If the sauce needs more saltiness at this point, use salt.
Note: Use a combo of or just one particular variety of chilies I usually just use jalepenos and then if they are mild, throw in a serrano or two. The more kinds of chilies used the more complex the flavor. I recommend using medium to hot varieties. Habaneros are too hot, the flavor gets lost in the overwhelming spiciness.
This makes a fair amount. I am going to make a milder version when the chilies begin to arrive at the Farmer's Market this late spring.