Tree Nut Free Salsa Verde Stir-Fry Sauce
Bright, tangy, and just a little smoky from the cumin, this salsa verde stir-fry sauce is the kind of thing you'll want to drizzle on everything. Tomatillos are simmered until soft and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a splash of lime juice into a completely smooth, vibrant base. A touch of tamari and maple syrup rounds out the acidity with savory depth and a whisper of sweetness, while a quick cornstarch slurry gives the finished sauce that glossy, clingy texture that makes stir-fries so satisfying. Every single ingredient here is naturally free of tree nuts — no swaps needed, no label-scanning required. Garlic-infused oil carries the aromatics without any risk of cross-contact from nut-based oils, and the whole sauce comes together in one saucepan and a blender. Make a batch on Sunday and you've got a bold, restaurant-worthy stir-fry sauce ready to go in the fridge for up to five days.
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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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