MSG Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious flavor without a single additive or flavor enhancer in sight. Tomatillos are simmered until tender and olive-drab, then blended with fresh jalapeño, cilantro, scallion greens, and a squeeze of lime into something that tastes genuinely vibrant and alive. A splash of tamari and a touch of maple syrup round out the savory-sweet balance, while garlic-infused oil adds depth without any of the processed shortcuts that sneak into store-bought stir-fry sauces. The cornstarch slurry at the end gives it that glossy, clingy consistency you want coating every piece of protein or vegetable in the wok. It comes together in one saucepan and a blender, which means cleanup is minimal and the result is anything but. Make a batch on Sunday and you have a ready-to-go sauce in the fridge for the whole 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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