Chestnut 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're cooking. Tomatillos get simmered until soft and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a squeeze of lime into something that smells absolutely incredible. A splash of tamari and a touch of maple syrup round out the flavor so it hits savory, bright, and subtly sweet all at once. The cornstarch slurry is the secret weapon here — it transforms the blended sauce into something glossy and clingy that actually coats your vegetables or protein instead of pooling at the bottom of the wok. Tree nuts of any kind never come near this recipe, so there's no label-reading stress or cross-contact concern to worry about. It keeps well in the fridge for up to five days, which means you can make a batch on Sunday and have a flavor-packed sauce ready to go 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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