The tomatillo (Physalis philadelphica), also known as the Mexican husk tomato is the perfect apporach, as an alternate opposite to the red one also commonly used in rice and other foods. Raw blended sauce is also a usual choice, but the multiple and inclusive transformation processes (sautee, broiling, frying, boiling, etc.) along with other greenish blended sauce related ingredients (Avocado, coriander, parsley*, Poblano pepper**, Serrano green chilli***) hit a better spot. The less different ingredients, the more you'll keep original favor. You may find many matching sauces with similar ingredients on market and most of them may be hot (green habanero chilli), just find the difference by asking or differenciating its container shape (hot sauses are contained in drop-serving bottles while the rest tend to be spoonable).
*Parsley is often confused with coriander (chinese parsley), coriander is stronger.
**Poblano pepper is NOT hot.
***Serrano chilli IS HOT and is smaller than the Jalapeño. It also has a ligth green color and unlike the Jalapeño, it is a better ingredient in cooking. They may be hot by origin or they can actually become hot(ter) if you broil/bake/sautee/... them (lemon in serrano and vinegar marinade in jalapeño can actually mantain, lower or make its hotness more acceptable). Heinz is ptobably the most available brand if you are looking for already made options. Hotness/Itching strongly depends on how country is used to it. Also the words pepper and chilli are often used interchangeably, making it some hard to catch what is and what is not hot (however, since all mentioned and similar are peppers due to its shape, chilli is more apt to the hot), so about other green chilli/pepper possible options not mentioned here: inquire or go on your own.