Celery 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, fresh cilantro, scallion greens, and a splash of lime juice into something that smells absolutely incredible. A touch of tamari and maple syrup rounds out the heat with a savory-sweet backbone that makes the whole thing surprisingly complex for how fast it comes together. Garlic-infused oil carries that allium depth without any of the bulb itself, and a quick cornstarch slurry gives the sauce just enough body to cling to vegetables, noodles, or proteins without turning watery in the wok. Many store-bought stir-fry sauces sneak in ingredients that can be tricky to vet, 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 you can make a batch on Sunday and have a vibrant, punchy sauce ready to go all week long.

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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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