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Cannabis Infused Salsa Verde

by | Jun 9, 2024 | Recipes | 0 comments

 

Here’s a delicious salsa verde recipe that omits onions, salt, but includes jalapeños, cilantro, garlic, and infused olive oil:

Salsa Verde

Ingredients:
– 4-5 medium tomatillos, husked and rinsed
– 2-3 jalapeño peppers, seeds removed and finely chopped (adjust to taste)
– 1/2 cup fresh cilantro, chopped
– 2 cloves garlic, minced
– 1 lime, juiced
– 1 tablespoon infused olive oil
– 1/2 teaspoon ground cumin
– 1/2 teaspoon black pepper

Instructions:
1. **Prepare the Tomatillos**: Remove the husks from the tomatillos and rinse them well to remove any sticky residue. Cut them into quarters.

2. **Roast the Tomatillos and Jalapeños**: Place the tomatillos and jalapeños on a baking sheet. Roast them in the oven at 400°F (200°C) for about 15-20 minutes, or until they are softened and slightly charred. Alternatively, you can char them on a grill or in a dry skillet on the stovetop.

3. **Blend the Ingredients**: Add the roasted tomatillos and jalapeños to a blender or food processor. Add the chopped cilantro, minced garlic, lime juice, olive oil, ground cumin, and black pepper.

4. **Blend Until Smooth**: Blend the mixture until you achieve your desired consistency. For a chunkier salsa, pulse the ingredients until combined but still slightly chunky. For a smoother salsa, blend until smooth.

5. **Taste and Adjust**: Taste the salsa and adjust the seasoning if necessary. You can add more lime juice for acidity, more jalapeños for heat, or more cilantro for freshness.

6. **Chill and Serve**: For the best flavor, let the salsa verde sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled with your favorite tortilla chips, or as a topping for tacos, grilled meats, or salads.

Enjoy your flavorful homemade salsa verde!

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