Cannabis Recipes – Tomatillo Salsa Verde

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Cannabis Infused Tomatillo Salsa Verde

   *best made in late summer when the local farmers markets are over ran with fresh garden grown tomatillos, peppers and herbs…

Cannabis recipes tomatillo salsa verde

Cannabis Infused Tomatillo Salsa verde (Photo credit: Common Sense Home)

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

 

Provisions needed (ingredients):

  • 3lbs 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 jacobsen sea salt flakes
  • 1 tsp fresh cracked pepper

 

How to make it:

  1. In a hot dry cast iron skillet over med/high heat, place the tomatillos, peppers and the garlic cloves in their peel…
  2. Sear the vegetables on all sides until lightly charred, moving around with the tongs…
  3. Remove the vegetables from the pan… let them cool to room temperature…
  4. Place the cooked vegetables and all of the remaining ingredients in a blender…
  5. Pulse until the mixture reaches your desired consistency…
  6. Adjust seasonings (lime juice, salt, pepper and cumin) mix well…
  7. Place in a container and cool overnight in the fridge before serving…
  8. Enjoy!

 

About the chef, Sebastian Carosi:

Chef Sebastian Carosi Cannabis recipes

Chef Sebastian Carosi

Originally from Federal Hill, a humble beginning in the mafia run red-sauce pasta houses of Providence, Rhode Island. Chef Sebastian Carosi earned a Culinary Arts degree from Western Culinary Institute in Portland, Oregon. Doing his Stagiere (apprenticeship) in Sardinia, Italy at Ristorante Tiana under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. In Italy, Chef Carosi was introduced to Carlo Petrini and the Slowfood movement in its infant stages. There he learned to draw his culinary inspiration from the utilization of a regions bounty of indigenous edible commodities. Chef Carosi has well over twenty plus years in the farm-to-fork end of the hospitality industry under his belt.  He has also been involved in the research and development of several cannabis related products and standardization of recipes for cannabis edibles.

Find Chef Sebastian Carosi on Instagram at @chef_sebastian_carosi

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