Red Meat Allergy Friendly Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little spicy, this salsa verde stir-fry sauce is the kind of thing you'll want to drizzle on everything. Simmered tomatillos form the backbone, blending into a silky, deeply savory base that gets a citrusy lift from fresh lime juice and a subtle kick from jalapeño. Tamari and a touch of maple syrup round out the flavor so it hits that perfect balance of salty, bright, and slightly sweet. The cornstarch slurry is a small but smart move — it gives the sauce just enough body to cling to whatever you're tossing in the wok without turning heavy or gluey. Since the whole thing is built from produce, herbs, and pantry staples, there's no need to scrutinize labels for hidden red meat derivatives or beef-based stocks that can sneak into store-bought stir-fry sauces. It comes together in one blender and one saucepan, making it genuinely weeknight-friendly. Make a batch on Sunday and you've got a vibrant, ready-to-go sauce waiting in the fridge all week long.
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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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