Emulsifier Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just enough heat to keep things interesting, this salsa verde stir-fry sauce brings a seriously bold punch to whatever you're cooking. Simmered tomatillos form the backbone — their natural tartness deepens as they soften and blister, creating a base that's complex without any additives. Scallion greens, jalapeño, fresh cilantro, and a squeeze of lime go straight into the blender with tamari and a touch of maple syrup, building layers of savory, herby, and subtly sweet flavor. The whole thing comes together with a simple cornstarch slurry that thickens the sauce to a glossy, clingy consistency — no emulsifiers, stabilizers, or anything you'd need to squint at on a label. That's the beauty here: every ingredient is whole and recognizable, and the sauce still coats your stir-fry like it came from a restaurant kitchen. Make a batch on the weekend and keep it in the fridge all week — it's just as good drizzled over rice bowls or roasted vegetables as it is tossed in a hot wok.
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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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