Paraben Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from cumin, this salsa verde stir-fry sauce transforms a handful of fresh, whole ingredients into something you'll want to drizzle on everything. Tomatillos are simmered until tender and olive-drab before being blended smooth with jalapeño, cilantro, scallion greens, and a squeeze of fresh lime — no shortcuts, no mystery additives. That matters more than it might seem, because many store-bought sauces and condiments quietly contain preservatives that people avoiding parabens need to watch out for. Here, every ingredient is straightforward and easy to verify, from the tamari and maple syrup down to the garlic-infused oil. A quick cornstarch slurry gives the finished sauce that glossy, clingy consistency that makes it actually work in a hot wok rather than just pooling at the bottom of the pan. It comes together fast, keeps in the fridge for up to five days, and makes weeknight stir-fries feel genuinely exciting.
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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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