Citric Acid Free Salsa Verde Stir-Fry Sauce
Bright, herby, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious depth to whatever hits the pan. Tomatillos are the backbone here — simmered until soft and olive-drab, then blended smooth with jalapeño, cilantro, scallion greens, and a splash of fresh lime juice for that tangy lift that doesn't rely on any added citric acid. Tamari and a touch of maple syrup round out the flavor with savory-sweet balance, while garlic-infused oil keeps things aromatic without any whole garlic in sight. A simple cornstarch slurry pulls it all together into a glossy, clingy sauce that actually coats your vegetables or protein the way a great stir-fry sauce should. The whole thing comes together in one blender and one saucepan, so cleanup is minimal and the payoff is huge. Make a batch on the weekend and you've got a vibrant, fridge-ready sauce that transforms a weeknight stir-fry from forgettable to genuinely exciting.
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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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