Lactose 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 cumin and jalapeño, this salsa verde stir-fry sauce brings serious restaurant-level flavor to a weeknight pan. Tomatillos are simmered until tender and olive-drab before being blended with fresh cilantro, scallion greens, and a hit of lime juice — the result is a sauce that's vibrant, layered, and completely dairy-free by nature. A splash of tamari adds umami depth, while a touch of maple syrup rounds out the heat without making things sweet. The cornstarch slurry is the secret weapon here: it transforms the blended base into a glossy, clingy sauce that actually coats your vegetables or protein the way a great stir-fry sauce should. Using garlic-infused oil instead of raw garlic keeps the flavor bold without any of the digestive concerns that can come with alliums. The whole thing comes together in under fifteen minutes and keeps in the fridge for up to five days, so you can meal-prep a jar and reach for it all week long.

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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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