Oats Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little spicy, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you throw in the wok. Tomatillos are simmered until tender and olive-soft, then blended with jalapeño, fresh 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 flavor with savory depth and the faintest hint of sweetness — it's a fusion move that absolutely works. The cornstarch slurry at the end gives the sauce that glossy, clingy stir-fry consistency that coats vegetables and proteins beautifully rather than pooling at the bottom of the pan. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution anxiety involved — just cook and go. Garlic-infused oil keeps the allium flavor present without using raw garlic, which is a smart touch that also makes the sauce feel a little more polished. Make a batch on Sunday and you'll have a bold, ready-to-use sauce waiting 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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