High Fructose Corn Syrup Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious restaurant-level flavor to a weeknight pan. Tomatillos are simmered until tender and olive-drab, then blended smooth with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice — the kind of layered, herbaceous base that makes everything it touches taste intentional. A small cornstarch slurry gives it that glossy, clingy consistency that actually coats your vegetables or protein instead of pooling at the bottom of the wok. Most bottled stir-fry sauces are loaded with sweeteners and additives you'd rather avoid, but here the only sweetener is a single teaspoon of maple syrup, and every other ingredient is whole and recognizable. Tamari adds savory depth without any of the mystery ingredients hiding in conventional soy-based sauces. It comes together in one saucepan and a blender, making cleanup almost as satisfying as the sauce itself. Make a batch on Sunday and you've got a bold, fridge-ready sauce that can transform almost anything you throw in a hot pan all week long.
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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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