Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce brings serious weeknight energy to whatever you throw in the wok. Tomatillos are simmered until they soften and split, then blended with jalapeño, cilantro, scallion greens, and fresh lime juice into a vivid, herbaceous base that smells absolutely incredible. The garlic-infused oil adds depth without any whole garlic, and a splash of tamari — not soy sauce — keeps the umami going while staying completely free of wheat and rye. A quick cornstarch slurry pulls everything together into a glossy, clingy sauce that coats vegetables, proteins, or noodles like a dream. Rye can sneak into condiments and sauces in unexpected ways, so making your own from scratch with these straightforward ingredients is genuinely the easiest way to stay confident about what's in your food. It comes together in under fifteen minutes and keeps in the fridge for up to five days, so you can meal-prep a jar and have bold, fresh flavor ready to go all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
