Macadamia Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce is the kind of thing that makes a weeknight vegetable scramble feel genuinely exciting. Tomatillos are simmered until soft and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice into a sauce that's vibrant and layered without being complicated. A splash of tamari adds savory depth, while a touch of maple syrup rounds out the acidity in a way that just works. The cornstarch slurry is the secret weapon here — it transforms the blended base into a glossy, clingy stir-fry sauce that actually coats your vegetables or protein instead of pooling at the bottom of the pan. Every ingredient is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Make a batch on Sunday and you've got a bold, ready-to-go sauce in the fridge for the rest of the week.
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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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