By: Kathreen Saab
The rich, bold, flavor of pico de gallo is a delicious and easy appetizer.
Loaded with healthy ingredients like tomato, onion, lime, cilantro, and jalapeño – this is one dish you can eat time and time again.
Why not get high while eating your chips and salsa?
This wonderful cannabis pico ge gallo includes all of the deliciousness you'd expect but with a touch of your favorite herb.
Cannabis infused oil and an optional splash of cannabis fan leaves, you'll be munching your way to healthful joy!
🍃 Prep time: 10 minutes prep
🍴 Serves: 8 servings
P.s. – The best pico is made with FRESH ingredients. Use ingredients from your own garden or a local frutería (a fresh product market). Keep in mind that if you want to incorporate cannabis leaves, you will need to make sure they are extremely fresh and clean. It's also worth mentioning raw cannabis has a bitter quality.
Ingredients for Garden Fresh cannabis pico de gallo:
- 2 medium fresh tomatoes, diced
- 1 medium white, brown or red onion, diced
- 2 to 3 Serrano or jalapeño green chilies (most seeds removed and diced)
- 1 large handful of fresh cilantro (diced small)
- Juice of 1 large or 2 small fresh limes
- Several (to taste) fresh cannabis leaves finely chopped
- 1 tbsp. of cannabis infused oil
- Sea Salt and Black Pepper ( to taste)
Combine diced onions, chilies, and tomatoes in a bowl.
Add salt and pepper.
Pour ½ of lime juice over mixture and let set for a few minutes.
Add Chopped Cilantro and Chopped cannabis leaves.
Stir and allow to sit a few minutes.
Taste for salt and lime juice.
Add a bit more, if desired.
Spoon cannabis infused oil over salsa and toss gently.
Serve with tortilla chips.
Add a bottle of Cerveza with a wedge of lime at your own risk! Muy Rico!!!! 💃
Hi my name is Katherine Saab. I'm a health & wellness writer with over 40 years of experience in writing, editing, advertising, sales, marketing, yoga, and dance. Over the years I have been on a wonderful journey, from opening the 2nd yoga studio in San Diego, California in the early 1970's, to being General Manager of a newspaper in the 1990's. I've also done a fair bit of traveling and living in some exotic places in the world. Now, I spend my time creating and writing content for natural health and wellness publications and businesses.