Carrageenan Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from cumin and jalapeño, this salsa verde stir-fry sauce brings serious flavor to whatever hits your wok. Tomatillos are simmered until tender and olive-drab, then blended smooth with fresh cilantro, scallion greens, lime juice, and tamari for a sauce that tastes genuinely vibrant and complex. Garlic-infused oil adds a mellow, savory depth without any actual garlic pieces, and a quick cornstarch slurry gives the finished sauce that glossy, clingy consistency you want coating vegetables, tofu, or noodles. Many bottled stir-fry and simmer sauces rely on carrageenan as a stabilizer or thickener, which makes label-reading a frustrating chore. This one builds its body the old-fashioned way — a simple cornstarch slurry — so you know exactly what's in it. Every ingredient here is straightforward and easy to source, and the whole thing comes together in one saucepan and a blender. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have a punchy, ready-to-go sauce waiting for weeknight dinners all week long.
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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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