Coconut Free Salsa Verde Stir-Fry Sauce

Total time22 min

Prep time10 min

Cook time12 min

4.8

(23)

Bright, tangy, and just a little spicy, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you're cooking. Simmered tomatillos form the backbone — they go soft and silky in under ten minutes, then get blended with jalapeño, fresh cilantro, scallion greens, and a squeeze of lime into something that smells absolutely incredible. A splash of tamari adds savory depth, and a touch of maple syrup rounds out the heat without making things sweet. The cornstarch slurry is the secret weapon here, pulling everything together into a glossy, clingy sauce that actually coats your vegetables or protein instead of pooling at the bottom of the wok. Many store-bought stir-fry sauces sneak in coconut aminos or coconut sugar, so making your own from scratch means you know exactly what's in the jar. This one keeps in the fridge for up to five days, which means you can batch it on Sunday and have a flavor-packed dinner 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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