Mustard Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you're cooking. Tomatillos are simmered until soft and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a splash of lime juice into something that tastes genuinely vibrant and alive. A touch of tamari and maple syrup round out the flavor with savory depth and the faintest hint of sweetness, while a cornstarch slurry gives it that glossy, clingy consistency that makes a great stir-fry sauce so satisfying to eat. For anyone navigating a mustard sensitivity, bottled stir-fry and simmer sauces can be a minefield — many contain mustard flour or mustard seed tucked into the ingredient list. This one is built entirely from scratch with ingredients you can see and control, so there's no guesswork involved. Garlic-infused oil keeps the allium flavor present without relying on raw garlic, and the whole thing comes together in one blender and one saucepan. Make a batch on Sunday and you'll have a punchy, 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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