Fresh Cannabis Salsa (Pico de Gallo)
Author: Emily Kyle | EmilyKyleNutrition.com
This quick, easy, and delicious fresh cannabis salsa, also known as pico de gallo, is a great way to use up all of your garden-fresh produce, complete with your favorite herbal infusion option.
Equipment
- Sharp Chef's Knife
- Cutting Board
Ingredients
- 3 cups red tomatoes, diced, ¼ inch dice
- ½ cup green bell pepper, diced ⅛ inch dice
- ¼ cup yellow onion, diced, ⅛ inch dice
- 2 Tablespoons avocado oil, or cannabis oil of choice
- 2 Tablespoons diced jalapeño, ⅛ inch dice
- 2 Tablespoons cilantro, finely chopped
- 1½ Tablespoons lime juice, fresh squeezed
- 1 Tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper, freshly ground
- ½ gram decarbed cannabis flower
Instructions
- Add all of the ingredients to a large mixing bowl and stir well to combine.
- Refrigerate for at least 2 hours to allow flavors to meld together before enjoying.
- Any leftovers will stay good in the refrigerator in an airtight container for 7-10 days.
Notes
- This salsa can be pulsed in a food processor for a smoother texture, or completely pureed to make a smooth taco sauce.
- You can substitute hotter or milder chiles for the jalapeño for a new flavor variation.
- You can freeze this salsa for 3-6 months, but the texture will not be as firm when thawed.
- You can use the cannabis-infused oil and/or ground cannabis to infuse this recipe. See the above Alternative Infusion Options section above for more infusion ideas.
- If you don't plan on using cannabis-infused oil, we recommend using avocado or olive oil.
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