Pescatarian Salsa Verde Stir-Fry Sauce

Total time22 min

Prep time10 min

Cook time12 min

4.8

(23)

Bright, tangy, and just a little spicy, this salsa verde stir-fry sauce is the kind of weeknight secret weapon that makes everything it touches taste like you actually tried. Tomatillos are simmered until tender and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice into a sauce that's vivid in both color and flavor. A splash of tamari adds a savory, umami depth that plays beautifully against the natural tartness of the tomatillos, while a touch of maple syrup rounds out the edges without making things sweet. The cornstarch slurry is the quiet genius here — it transforms the blended sauce into something glossy and clingy that actually coats your stir-fry ingredients instead of pooling at the bottom of the pan. Because the recipe leans on plant-based and pantry-friendly ingredients, it fits naturally into a pescatarian kitchen without any substitutions or workarounds. Make a batch on Sunday and you've got five days of bold, ready-to-go sauce waiting in the fridge.

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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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