Mexican sauces can bring extra summer heat – but this recipe blends in a little chill….try marijuana tomatillo salsa verde.
In Canada and the US, 1 out of every 10 restaurants are Mexican, people love Mexican food. Polling shows that almost one-third of people love spicy food (31%), nearly two-fifths like it (36%), less than a fifth don’t like it (19%), and the remaining percentage don’t have a strong opinion (14%). The question is what’s wrong with the 19%? This summer time marijuana tomatillo salsa verde salsa verde brings both heat and chill…and can be served any day on chips when you just want to relax.
Salsa verde is a spicy, green Mexican sauce based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire. Make this and some mocktails and you will have epic backyard fun.
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Using the water soluble cannabis sugar will help tame and balance the tartness of the late-season tomatillos, while roasting or charring helps concentrate the flavors and adds some depth and sweetness. We usually can around 20 pints of this salsa to make it through the winter months without a garden. Enjoy this as a salsa or use it to braise a pork shoulder. Either way, you win.
Using the water soluble cannabis sugar will help tame and balance the tartness of the late-season tomatillos, while roasting or charring helps concentrate the flavors and adds some depth and sweetness. We usually can around 20 pints of this salsa to make it through the winter months without a garden. Enjoy this as a salsa or use it to braise a pork shoulder. Either way, you win.
Tomatillo Salsa Verde
*best made in late summer when the local farmers markets are over ran with fresh garden grown tomatillos, peppers and herbs…
prep time: 20 minutes
cook time: 15 minutes
yield: 1-1½ quarts
total thc/cbd: 50mg thc / 50mg cbd
equipment needed: cast iron skillet, tongs, blender, cutting board, chef’s knife, large bowl, blender
Ingredients
3 lbs organic tomatillos (husks removed by soaking in a bowl of warm water)
1 large sweet onion (peeled and medium diced)
6 cloves of garlic left in their peel
1 bunch of organic cilantro (rough chopped, stems and all)
1 cup fresh cannabis leaves
3-4 jalapeno peppers (depending on how hot you want your salsa)
3 Tbsp fresh lime juice
¼ to ½ cup water (depending on your overall desired consistency)
½ tsp ground cumin
5 packets ruby cannabis sugar [10mg thc / 10mg cbd each packet]
1 Tbsp sea salt flakes (I use Jacobsen)
1 tsp fresh cracked pepper
Create
In a hot dry cast iron skillet over med/high heat, place the tomatillos, peppers and the garlic cloves in their peel. Sear the vegetables on all sides until lightly charred, moving around with the tongs. Remove the vegetables from the pan… let them cool to room temperature. Place the cooked vegetables and all of the remaining ingredients in a blender. Pulse until the mixture reaches your desired consistency. Adjust seasonings (lime juice, salt, pepper and cumin) mix well. Place in a container and cool overnight in the fridge before serving.
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