Almond Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from cumin, this salsa verde stir-fry sauce brings serious weeknight energy to whatever hits your wok. Tomatillos are simmered until tender and olive-soft, then blended with jalapeño, fresh cilantro, scallion greens, and a squeeze of lime into something that smells absolutely electric. A splash of tamari adds savory depth while a touch of maple syrup rounds out the heat without dulling it. The cornstarch slurry at the end is the secret move — it transforms the blended sauce into something glossy and clingy that actually coats your vegetables or protein the way a great stir-fry sauce should. Garlic-infused oil keeps all that allium flavor in the mix without any of the fuss. Store-bought stir-fry sauces are notorious for sneaking in unexpected ingredients, so making your own from scratch means you know exactly what's in the jar. It keeps in the fridge for up to five days, which means one batch can carry you through most of the week.
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Learn more →Ingredients
4 servings
For the sauce
- 8 oz (about 5–6 medium) tomatillos, husked and rinsed
- 2 tbsp garlic-infused oil
- ½ cup scallion greens, thinly sliced (green tops only)
- 1 medium jalapeño, seeded and roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp tamari
- 1 tsp maple syrup
- ¼ tsp ground cumin
- ¼ tsp fine salt, or to taste
For the slurry
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- 1
Place the tomatillos in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are fully softened, have turned from bright green to olive-drab, and are just beginning to split.
- 2
Drain the tomatillos and transfer them to a blender. Add the scallion greens, jalapeño, cilantro, lime juice, tamari, maple syrup, cumin, and salt. Blend on high until completely smooth, about 30 seconds.
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