Chicken Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little spicy, this salsa verde stir-fry sauce is the kind of thing you'll want to drizzle on everything once you've made it once. Simmered tomatillos form the backbone, turning from vivid green to a deep, mellow olive as they soften and split — that's when you know all that complex, slightly smoky flavor has fully developed. Everything goes into the blender with fresh cilantro, jalapeño, scallion greens, and a hit of lime juice, then gets finished with tamari and a touch of maple syrup for a savory-sweet balance that makes it genuinely addictive. A quick cornstarch slurry gives the sauce just enough body to cling to vegetables, tofu, or noodles without turning heavy or gluey. Garlic-infused oil stirred in at the end rounds out the flavor beautifully and keeps things aromatic without any harsh raw bite. It comes together in under fifteen minutes and keeps in the fridge for up to five days, so you can cook once and have a seriously versatile sauce ready to go all week.
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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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