Cashew 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 Mexican-inspired flavor to your weeknight wok. Tomatillos are simmered until tender and olive-drab, then blended smooth with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice — the kind of layered brightness that makes a simple stir-fry feel genuinely exciting. A splash of tamari and a touch of maple syrup round out the edges, giving the sauce that savory-sweet balance that clings beautifully to vegetables, proteins, or noodles. The cornstarch slurry is the secret weapon here: it transforms the blended base into a glossy, restaurant-style coating that actually sticks to whatever you're cooking. For anyone navigating tree nut allergies, this sauce is a breath of fresh air — every ingredient is straightforward and easy to verify, with no hidden nut-based thickeners or pastes to worry about. Make a batch on Sunday and keep it in the fridge all week; it holds for up to five days and makes throwing together a fast, flavorful meal almost effortless.

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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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