Roasted Pepper and Tomato Salsa
Pair with some crispy chips and a margarita
- 2 lbs Tomato
- 2 Jalapeno Peppers
- 1 Clove Garlic
- 1 tsp Lime Juice
- 1/8 tsp Chili Powder
- 3 Chili Peppers
- 1 Onion
- 1/4 cup Cilantro Leaves
- 1/8 tsp Paprika
- Freshly Ground Black Pepper
- 1 tbsp Cannabis Oil
Preheat the grill to medium-high heat. Place tomatoes, peppers, onion, and garlic on hot grate. Grill 10-15 minutes until tomato skins crack, peppers blister, and onion and garlic char, turn occasionally. Remove from heat.
Allow vegetables to cool until you are able to handle them. Remove the skins, seeds, and membrane from the Anaheim peppers. For spicier salsa, keep the jalapeno seeds.
Slip the peelings off the tomatoes and remove the stem.
Give vegetables a quick chop and put them into the food processor. Add the cilantro, lime juice, spices, and your infused cannabis oil. Pulse until the salsa is your preferred consistency.
Always taste before serving to make sure no more spices need added.