The resulting product was light, not too hot, just enough spice to give you a subtle hint of jalapeno flavor (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.
1 tbsp extra virgin olive oil
4 yellow Jalapenos chopped
(seeds and veins removed)
½ white onion chopped
3 large garlic cloves
1 tsp salt
½ bunch of cilantro chopped
2 ½ cups water
1 lemon (amount varies according to taste)
Add the olive oil and let it get nice and hot.
2 ½ cups of water but if you like your Chile Verde thick then I would say add 1 ½ - 2 cups of water only. Remember you can always add more water later but you can't take it out, so go easy on the water if you're not sure.
Bring it to a boil then reduce the heat to medium low and simmer for about 5 to 7 minutes.
Taste again. At this point you can add more water if you like and let it simmer a few more minutes.
A blender will work just fine too in the meantime.
You really should try to get one if you don't already have one though.
This recipe makes about 4 or 5 cups and so far it has lasted in my fridge for a week. I recommend using a condiment bottle such as these or a glass jar.
I hope you enjoy!