Roasted Tomatillo Salsa with Cannabis
Both salsa and cannabis are known for adding extra flavour to everyday life. Combined, they make an out-of-this world fresh salsa that’s high on flavour. Serve with tortilla chips, tacos, or huevos rancheros – whatever you add do with this salsa, it’ll sing.
Find tomatillos at your local Latin grocery store, or at farmer’s markets during the summer, when they’re in season.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
8 oz (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno)
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1 small white onion, finely chopped
¼ cup water
2-4 tbsp cannabis-infused oil (if using 4 tbsp, cut out the water)
Salt to taste
Roast the tomatillos, chili(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. (Alternatively, heat your grill to high and roast them on that.) Flip them over and roast the other side.
Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree.
Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon. (You can puree the onions as well, but we prefer the texture of the fine chop!)