Brazil Nut Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you throw in the wok. Tomatillos are simmered until tender and olive-soft, then blended with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice into something that smells absolutely incredible. A splash of tamari and a touch of maple syrup give it that savory-sweet backbone you want in a proper stir-fry sauce, while a quick cornstarch slurry pulls everything together into a glossy, cling-to-your-vegetables consistency. For anyone navigating tree nut allergies, this kind of sauce can be a minefield at restaurants or in jarred products where shared facilities are a real concern — here, every ingredient is straightforward and easy to verify. Garlic-infused oil keeps the flavor rich without any whole garlic, and the whole thing comes together in one blender and one saucepan. Make a batch on Sunday and you've got five days of bold, vibrant flavor ready to go straight from the fridge.
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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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