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Homemade El Pollo Regio Green Sauce - A perfectly made sauce on my kitchen table.
Antonio Morelli

El Pollo Regio Green Sauce Recipe

A creamy, spicy, and smooth green sauce inspired by El Pollo Regio. This easy copycat recipe delivers bold jalapeño flavor with a restaurant-style finish—perfect for grilled chicken, tacos, rice bowls, and more.
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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Condiments, Dips, sauces
Cuisine: Latin-Inspired, Mexican, Tex-Mex Fusion
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 6–8 fresh jalapeños (stems removed)
  • 2–3 garlic cloves
  • ¼ cup white onion (roughly chopped)
  • ¾ to 1 cup neutral oil (vegetable or canola)
  • 1½ tablespoons fresh lime juice or white vinegar
  • 1 teaspoon salt (adjust to taste)
  • 1–2 tablespoons water (optional, for blending)

Equipment

  • High-speed blender or food processor
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small skillet (optional)
  • Airtight glass jar for storage

Method
 

  1. Wash and prep the jalapeños, garlic, and onion.
  2. (Optional) Lightly roast jalapeños and onion in a pan for deeper flavor.
  3. In a blender, add jalapeños, garlic, onion, salt & lime juice.
  4. Blend on medium speed and slowly drizzle in the oil.
  5. Increase the speed and blend until the mixture is completely smooth and creamy.
  6. Taste, adjust seasoning, and let rest before serving.

Notes

  • For medium heat, remove some jalapeño seeds
  • Always add oil slowly to achieve a creamy texture
  • Letting the sauce rest improves overall flavor
  • Keep this sauce in an airtight container for up to 5 days
  • Best served cool or chilled—never warm