Gelatin 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. Tomatillos are simmered until soft and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a squeeze of lime into something that smells absolutely incredible. A splash of tamari and a touch of maple syrup round out the flavor with savory depth and the faintest hint of sweetness. The thickening here comes from a simple cornstarch slurry rather than any animal-derived setting agent, so the glossy, spoonable consistency is completely plant-based and clean. That's genuinely good news for anyone navigating sauces and condiments, where hidden gelatin or collagen-based thickeners can sneak in unexpectedly. Garlic-infused oil stirred in at the end adds richness and aroma without overpowering the fresh, herby backbone of the sauce. Make a batch, use it straight from the pan, or stash it in the fridge for up to five days of easy, flavor-packed meals.

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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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