Culinary Cannabis

Tomatillo Salsa
4 large tomatillos (approximately ¾ pound total)
1 T canola oil
Juice & zest of 1 lime
2 jalapeño peppers, roasted, charred skin removed (seeds and ribs can be removed for a
milder salsa)
1 medium yellow or white onion, peeled and quartered
2 poblano peppers, roasted, charred skin, seeds and membranes removed
2 garlic cloves, peeled
1 T infused honey
¼ c infused oil
Salt and black pepper to taste
¼ c minced cilantro
Up to ½ c vegetable or chicken broth – as needed to thin salsa
Preheat oven to 400F. Line rimmed baking sheet with aluminum foil for easy clean up. Set
aside.
Remove husks from tomatillos and rinse. Place on baking sheet along with onion and garlic.
If your peppers are not already roasted, they can be placed on the baking sheet as well.
Roast until skins on tomatillos (and peppers is blackened), approximately 15- 20 minutes.
Removed blackened skin from tomatillos (and peppers). Place all ingredients from the
baking sheet into a blender pitcher along with any juices that accumulated on the pan
while roasting the vegetables. Blend until well combined.
Add lime juice, infused oil and cilantro, blend again until just combined. Add as much or as
little stock as necessary to reach your desired consistency.

As with all cannabis infused food start with a small portion till you learn your tolerance level , Keep out of reach of Children and pets .

Culinarily Yours in Cannabis

Mary Ann