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Chile Verde Sauce Without Tomatillo

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 1/2 cups
Author Stephanie Chavez


  • 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
  • 1/2 teaspoon salt
  • 1 full cup cilantro chopped
  • 1 cup water
  • 1 lemon amount will vary according to your taste


  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.