Hazelnut Free Salsa Verde Stir-Fry Sauce
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 get simmered until tender and olive-soft, then blended with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice into something that smells absolutely electric. A splash of tamari and a touch of maple syrup round out the flavor with savory depth and the faintest whisper of sweetness. The cornstarch slurry is the quiet hero here — it transforms the blended sauce into something glossy and clingy that actually coats your vegetables or protein instead of sliding right off. For anyone navigating tree nut allergies, this kind of bold, from-scratch sauce is a relief: every ingredient is straightforward, and there's no reaching for a jarred product that might carry hidden cross-contact risks. It keeps well in the fridge for up to five days, so you can make a batch on Sunday and have a flavor-packed sauce ready to pull out on a busy Tuesday night.
About FigFig 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!