Cinnamon Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce is the kind of thing you'll want to drizzle on everything. Simmered tomatillos form the backbone, blending into a silky base that gets layered with fresh jalapeño, cilantro, scallion greens, and a hit of lime juice for a sauce that tastes genuinely alive. A splash of tamari and a touch of maple syrup round out the edges, giving it that savory-sweet balance that makes a great stir-fry sauce so craveable. For anyone avoiding warming spices like cinnamon, stir-fry sauces can be a minefield — many bottled versions sneak in spice blends that aren't always obvious on the label. This one is built entirely from scratch, so you know exactly what's going in. The cornstarch slurry pulls it all together into a glossy, clingy sauce that coats vegetables, proteins, or noodles beautifully without any mystery ingredients. It comes together quickly and keeps in the fridge for up to five days, making it a smart prep-ahead option for busy weeknights.
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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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