Tangy tomatillos form the backbone of this bright, herby stir-fry sauce, simmered until softened and blitzed with scallion greens, jalapeño, and a generous handful of cilantro for real depth of flavor. A squeeze of fresh lime juice and a hint of maple syrup balance the heat, while a touch of cumin rounds everything out with warmth. Simmered with garlic-infused oil and thickened to a glossy, spoon-coating consistency with a quick cornstarch slurry, this sauce clings beautifully to whatever vegetables or proteins you toss it with. It's vibrant, fresh, and packed with produce-forward flavor rather than heavy fat or cream, making it an easy way to bring bold, herbaceous flavor to a Mediterranean-style plate. Keep a jar in the fridge and you've got a fast flavor boost ready for weeknight stir-fries all week long.
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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.
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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