Pregnancy Friendly Salsa Verde Stir-Fry Sauce
Bright, tangy, and layered with herby depth, this salsa verde stir-fry sauce transforms a handful of fresh ingredients into something that tastes like it took far more effort than it did. Tomatillos are simmered until tender and silky, then blended with cilantro, jalapeño, lime juice, and tamari into a vivid, complex base that clings beautifully to whatever you're cooking. Garlic-infused oil does the heavy lifting on that savory, aromatic note without requiring raw garlic — a smart swap that keeps the flavor bold while being gentler on a sensitive stomach. A simple cornstarch slurry pulls everything together into a glossy, spoonable sauce with just the right body. The jalapeño is seeded before blending, so the heat stays present but approachable, and every ingredient in the pot is one you can feel good about. It comes together in under fifteen minutes and keeps in the fridge for up to five days, making it a genuinely useful staple to have on hand when you want a fast, flavorful meal without any guesswork.
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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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