Gluten 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 depth to whatever hits your wok. Tomatillos are simmered until tender and olive-drab, then blended smooth with jalapeño, cilantro, scallion greens, and a squeeze of fresh lime — the result is vivid and layered in a way that bottled sauces simply can't match. Tamari steps in where soy sauce would normally go, keeping things completely wheat-free without sacrificing that savory, umami backbone that makes a stir-fry sauce worth using. A quick cornstarch slurry pulls everything together into a glossy, cling-worthy consistency that coats vegetables, proteins, or noodles beautifully. Garlic-infused oil adds richness and that familiar allium warmth without any whole garlic pieces, which is a smart move for anyone managing digestive sensitivities. The whole thing comes together in under fifteen minutes and keeps in the fridge for up to five days, so you can make a batch on Sunday and have a weeknight shortcut ready to go.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!