Barley Free Salsa Verde Stir-Fry Sauce

Total time22 min

Prep time10 min

Cook time12 min

4.8

(23)

Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you're cooking. Tomatillos are simmered until soft and olive-drab, then blended with jalapeño, cilantro, scallion greens, and a squeeze of fresh lime into something that tastes genuinely vibrant and alive. A splash of tamari and a touch of maple syrup round out the flavor with savory depth and the faintest hint of sweetness — no single note dominates, and that balance is exactly what makes it so versatile. A quick cornstarch slurry gives the sauce enough body to cling to vegetables, noodles, or proteins without turning heavy or gluey. For anyone navigating grain sensitivities, the thickening here comes entirely from cornstarch rather than any wheat- or barley-derived starch, so you get that glossy, restaurant-style finish without the worry. Make it fresh and use it right away, or stash a jar in the fridge and let it do the heavy lifting for the next few nights of cooking.

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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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