Fish Free Salsa Verde Stir-Fry Sauce

Total time22 min

Prep time10 min

Cook time12 min

4.8

(23)

Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you throw in the wok. Tomatillos are simmered until they soften and split, then blended with jalapeño, cilantro, scallion greens, and a hit of fresh lime juice for a sauce that tastes genuinely vibrant and alive. A splash of tamari adds that savory depth you want in a stir-fry sauce, and a touch of maple syrup rounds everything out without tipping it sweet. The cornstarch slurry at the end is the secret weapon — it gives the sauce that glossy, clingy consistency that coats every piece of vegetable or protein beautifully. Many store-bought stir-fry sauces sneak in fish sauce or anchovy-based ingredients, so making your own from scratch is the cleanest way to keep things worry-free. This one comes together in well under 20 minutes and keeps in the fridge for up to five days, so you can meal-prep a jar and have bold, restaurant-quality stir-fries ready to go all week.

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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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