Recipes, Salsas & Condiments

Chile Verde Sauce Without Tomatillos

A Chile Verde sauce with yellow jalapenos, serano chile , and NO tomatillos.

This chile verde sauce without tomatillos post was originally published on June 29th, 2012.  It’s one of my most popular recipes searched and pinned. Revisions to the recipe with new images were added April 30th, 2015.


Mi salsita favorita – Chile Verde.  Hands down my favorite type of salsa, or sauce in this case.

I’ve made the traditional Chile Verde sauce with tomatillos and ingredients almost identical to the ones here, but I have never made a Chile Verde sauce without tomatillos.  After having made this, I’m not sure that I will go back to using tomatillos as the base because I REALLY enjoyed this one.  The resulting product was light, not too hot, just enough spice  to give you a subtle hint of spiciness (not the burning-in-the-mouth feeling that kills all other flavors in a meal), smooth and runny enough to spread into all the nooks and crannies of a chicken taco or over a bean and cheese tostada.  Simply perfect in my tastebuds’ opinion.

Chile verde sauce without tomatillo

Salsa is one of those particular condiments.  Some people like it super hot, thick, thin, chunky or runny with lots or little lemon.  Everyone has a different palate and tolerance to heat and texture. The consistency and flavor also depends on what it’s being used for.   If you want a spicier sauce, add some of the seeds from the chiles.  Keep in mind, however, that a little goes a long way!

You could probably count the number of seeds I left on mine, and it was the perfect amount for me.
Chile verde sauce without tomatillo
Let’s begin.
On medium heat, warm up a 2qt pot with the olive oil and let it get nice and hot (but not smoking hot!)
Chile verde sauce without tomatillo
Chile verde sauce without tomatillo
I should warn you. Heating these chiles up makes the air spicy so you might wanna open your windows and let some of the chile smell out.  After they start to brown and caramelize, your nose will start to feel the spices in the air.  Trust me.  Open those windows.
Chile verde sauce without tomatillo

Add the chopped cilantro and both salts.  Mix everything really well until the cilantro wilts and starts to break apart.
Chile verde sauce without tomatillo
Add the water and stir everything well.  Bring to a low boil.  
Simmer on medium-low for 5 minutes, then turn off the heat and let it cool for at least 10 minutes.
Chile verde sauce without tomatillo

Transfer to a blender or use a hand blender to blend everything.
By the way, if you do not have a hand blender, YOU MUST go get one ASAP.  I love, love, love mine and would be very sad without it in my paraphernalia of cooking tools.  The sadness wouldn’t last long though because I would skip a night out at the movies just to replace it if I had to. Really!  A blender will work just fine too.  
You really should try to get one if you don’t already have one though.  Really really.
Chile verde sauce without tomatillo
After blending, at this point you can add a little more water if you feel it’s too thick.  Add the lemon juice, stir, and taste test.  Once it feels and tastes right to you, blend it again once more just for five seconds or so to make it a little smoother.  
I keep mine in a condiment bottle, so I like to make sure there are no chunks bigger than the hole on the cap.
Chile verde sauce without tomatillo

And that’s it!  This recipe makes a little more than one cup,  and so far it has lasted in my fridge for a week.  I recommend storing the sauce in the fridge in a condiment bottle such as these, or in a glass jar.  
You can use this chile verde sauce on quesadillas, tacos, eggs, enchiladas, top off some nachos and cheese.  Oh man, now I want some over-easy eggs with this sauce.
I hope you enjoy!
Chile Verde Without Tomatillo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 4 yellow jalapenos, chopped, seeds and veins removed
  • 1 serrano chile, sliced in half, seeds and veins removed
  • ½ cup white onion, chopped
  • 3 large garlic cloves
  • ½ teaspoon salt
  • 1 full cup cilantro, chopped
  • 1 cup water
  • 1 lemon (amount will vary according to your taste)
Instructions
  1. On medium heat, warm up a 2qt pot with the olive oil and let it get nice and hot (but not smoking hot!). Add the onion, garlic, and chiles. Saute for about 3-4 minutes or until they are soft and begin to caramelize and change color. Add the salts and chopped cilantro. Mix everything really well until the cilantro wilts and starts to break apart (about 2 minutes).
  2. Add the water and stir everything well. Bring to a low boil. Simmer on medium-low for 5 minutes, then turn off the heat and let it cool for at least 10 minutes.
  3. Transfer to a blender or use a hand blender to blend everything. After blending, at this point you can add a little more water if you feel it’s too thick. Add the lemon juice, stir, and taste test. Once it feels and tastes right to you, blend it again once more just for five seconds or so to make it a little smoother. I keep mine in a condiment bottle, so I like to make sure there are no chunks bigger than the hole on the cap.
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