Walnut 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 tender and olive-drab, then blended with jalapeño, fresh cilantro, scallion greens, and a hit of lime juice into a silky, vibrant base. A splash of tamari and a touch of maple syrup give it that savory-sweet depth that makes stir-fry sauces so craveable, while a quick cornstarch slurry pulls it all together into something glossy and clingy enough to coat every piece in the pan. Garlic-infused oil rounds out the flavor without any of the fuss of mincing, and the whole sauce comes together in under fifteen minutes. For anyone navigating tree nut concerns, this one is genuinely worry-free — every ingredient is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. Make a batch on Sunday and keep it in the fridge all week; it holds beautifully for up to five days and transforms a simple weeknight stir-fry into something that tastes like you actually planned it.
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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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