Sesame Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little spicy, this salsa verde stir-fry sauce is the kind of thing that makes a weeknight vegetable scramble feel genuinely exciting. Tomatillos are simmered until soft and olive-drab, then blended with jalapeño, cilantro, scallion greens, and a hit of lime juice into a silky, vibrant base that's nothing like anything you'd find in a bottle. A splash of tamari and a touch of maple syrup round out the flavor with savory depth and a whisper of sweetness, while garlic-infused oil adds richness without any whole garlic pieces. The cornstarch slurry is the secret weapon here — it transforms the blended sauce into something glossy and clingy that actually coats your stir-fry ingredients the way a great takeout sauce does. For anyone navigating sesame allergies, this is a genuine win: traditional stir-fry sauces almost always lean on sesame oil or tahini, but this one builds all that complexity through citrus, herbs, and umami without a drop of it. Make a batch on Sunday and you've got a ready-to-go sauce in the fridge for the rest of the week.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!