Summertime-Marijuana-Tomatillo-Salsa Verde

Mexican sauces can add extra heat in the summer, but this recipe adds a little coolness…try the Marijuana Tomatillo Salsa Verde.

In Canada and the US, one in ten restaurants is Mexican, people love Mexican food. Surveys show that nearly a third of people love spicy food (31%), nearly two-fifths like it (36%), less than a fifth dislike it (19%), and the remaining percentage have no strong opinion (14%). The question is, what's up with the 19%? This summery marijuana tomatillo salsa verde brings both heat and chill… and can be served on chips any day when you just want to relax.

Salsa Verde is a spicy green Mexican sauce made with tomatillos and green chili peppers. The tomatillo-based Mexican salsa verde dates back to the time of the Aztec Empire. Make this sauce and some mocktails and you'll have epic backyard fun.

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Using the water-soluble cannabis sugar helps to mellow and balance the acidity of the late-season tomatillos, while roasting or searing helps to concentrate the flavors and add some depth and sweetness. We can usually can about 20 pints of this salsa to get us through the winter months without a garden. Enjoy it as a salsa or use it to braise a pork shoulder. Either way, you win.

Photo by Chef Sebastian Carosi

Using the water-soluble cannabis sugar helps to mellow and balance the acidity of the late-season tomatillos, while roasting or searing helps to concentrate the flavors and add some depth and sweetness. We can usually can about 20 pints of this salsa to get us through the winter months without a garden. Enjoy it as a salsa or use it to braise a pork shoulder. Either way, you win.

Green Tomatillo Sauce

*best made in late summer when local farmers markets are overflowing with fresh-from-the-garden tomatillos, peppers and herbs…

Preparation time: 20 minutes

Cooking time: 15 minutes

Yield: 1-1½ quarts

Total THC/CBD: 50 mg THC / 50 mg CBD

Equipment needed: cast iron pan, tongs, blender, cutting board, chef's knife, large bowl, blender

Ingredients

3 pounds organic tomatillos (shells removed by soaking in a bowl of warm water)

1 large onion (peeled and medium diced)

6 garlic cloves with peel

1 bunch organic coriander (roughly chopped, with stems)

1 cup fresh cannabis leaves

3-4 jalapeno peppers (depending on how spicy you want your salsa)

3 tbsp fresh lime juice

¼ to ½ cup water (depending on desired consistency)

½ tsp ground cumin

5 packets of Ruby Cannabis Sugar [10mg thc / 10mg cbd each packet]

1 tbsp sea salt flakes (I use Jacobsen)

1 teaspoon freshly ground pepper

Create

Place the tomatillos, bell peppers and garlic cloves with skins in a hot, dry cast iron skillet over medium-high heat. Sear the vegetables on all sides, stirring constantly with tongs, until lightly charred. Remove the vegetables from the pan and let them cool to room temperature. Place the cooked vegetables and all remaining ingredients in a blender. Blend until the mixture reaches the desired consistency. Add spices (lime juice, salt, pepper and cumin) and mix well. Transfer to a container and let it cool in the refrigerator overnight before serving.

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Photo by Chef Sebastian Carosi