Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 pounds (675g) of tomatillos, husked and rinsed (about 7 medium); 3 large of cloves garlic, peeled; 1 of poblano pepper, stemmed, seeded, and julienned; 1 of jalapeño pepper, sliced in half lengthwise; 0.5 of yellow or white onion, peeled and sliced into half moons; 1 Tbsp of vegetable oil; 0.5 cup of loosely packed chopped fresh cilantro leaves and stems; 0.5 cup of water; 2 Tbsp of fresh lime juice, plus more to taste; 2 tsp of Knorr’s chicken bouillon powder; 0 of Kosher salt and freshly ground black pepper

Ryan Shepard

June 20, 2022

Great salsa is simple to make, and with the Anova Precision Oven, the whole process takes under 30 minutes. This tangy tomatillo salsa has a great balance between bright acidity and deep smoke. The more the vegetables are roasted, the more pronounced the flavor. It can be served with chips as an appetizer or alongside your favorite Mexican-inspired dishes to kick them up a notch. Note: If you are really sensitive to spice, the jalapeño amount can be cut in half or even omitted all together.

Serves

Prep Time

00:10

Cook Time

00:15

5 (1)

258

Ingredients

1.5 pounds (675g)

tomatillos, husked and rinsed (about 7 medium)

3 large

cloves garlic, peeled

poblano pepper, stemmed, seeded, and julienned

jalapeño pepper, sliced in half lengthwise

yellow or white onion, peeled and sliced into half moons

1 Tbsp

vegetable oil

½ cup

loosely packed chopped fresh cilantro leaves and stems

½ cup

water

2 Tbsp

fresh lime juice, plus more to taste

2 tsp

Knorr’s chicken bouillon powder

Kosher salt and freshly ground black pepper

Steps

1. Preheat the Oven and Prepare Pan

Rack

Line a sheet pan with aluminum foil.

Sous Vide Mode: Off

Steam: Off

Temp: 450°F

Heat: Top

2. Prepare Vegetables

Arrange the tomatillos, onion, poblano pepper, jalapeño, and garlic in a single layer on the prepared pan and drizzle with the oil.

3. Roast

Rack

Broil until the ingredients are well charred, about 15 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 450°F

Heat: Top

00:15 Timer

4. Blend Salsa

Remove the sheet pan from the oven and scrape the charred ingredients into a food processor or blender. Add in the cilantro, water, lime juice, and chicken bouillon. Blend until smooth.

5. Adjust Seasoning and Serve

Taste the salsa and adjust seasoning with kosher salt, black pepper, and additional lime juice as needed. The salsa can be served immediately and would be delicious with Anova’s Sheet Pan Smashed Potato Nachos, Dried Black Beans 101, or Pork Carnitas. It can also be stored in the refrigerator for up to one week.