Dairy Free Salsa Verde Stir-Fry Sauce
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 of the sauce, turning silky and mellow in the blender before getting a hit of fresh jalapeño, cilantro, and lime juice to wake everything back up. Tamari and a touch of maple syrup add that savory-sweet depth you want in a great stir-fry sauce, and garlic-infused oil keeps all that bold flavor without any chopped garlic to burn in the wok. A quick cornstarch slurry pulls it all together into something glossy and clingy — the kind of sauce that actually coats your vegetables or protein instead of pooling at the bottom of the pan. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required; it just works. Make a batch on Sunday and you've got a vibrant, ready-to-go sauce in the fridge for the next five days.
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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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