Rice Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you're cooking. Tomatillos are simmered until soft and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice into something that tastes genuinely vibrant and alive. A splash of tamari and a touch of maple syrup round out the flavor so it's savory, a little sweet, and deeply satisfying all at once. The cornstarch slurry at the end is the secret weapon — it gives the sauce that glossy, clingy texture that makes every bite of your stir-fry actually coated rather than swimming in liquid. Stir-fry sauces can be a minefield when you're avoiding rice-based thickeners or fillers, but this one keeps things clean with a simple cornstarch slurry and straightforward pantry ingredients. Make it fresh and use it right away, or stash it in a jar in the fridge for up to five days of easy, flavor-packed meals.
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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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