Chile Avocado Salsa

We recently hosted a webinar “How to Build a CBD Edible” presented by our Director of Culinary, Stacy Primack, and our Director of Technical Services, Hilary Brown. The webinar offered information on the how to take a product from concept to commercialization and also featured two product demos! Here is the recipe for Chef Stacy’s homemade salsa that she infused with our liquid emulsion. We will be posting the video soon, if you didn’t get a chance to tune in! 

YIELD: 2 ½ cups of salsa 

CBD: 20 mg  

INGREDIENTS: 

1/2 lb Roma tomatoes 

3/4 lb tomatillos, husked and washed 

10 chiles (such as árbol), stemmed 

1 bunch cilantro, leaves only, chopped roughly 

1 medium onion, chopped 

2 T. cumin 

4 cloves garlic 

2 cups water 

1 tsp. Kosher salt 

1/2 tsp. black pepper, freshly ground 

1.667 grams SōRSE liquid emulsion 

1 avocado (slightly underripe), halved, seeded, finely diced 

DIRECTIONS: 

Preheat broiler. Line a sheet pan with foil. Put tomatoes and tomatillos on the sheet pan and broil; turn occasionally until charred evenly, 10 to 12 min. Transfer to a saucepan with the rest of the ingredients, except for the avocado. Cook on medium heat until onion has softened, about 12 to 15 min; stir frequently. Take off heat and let the mixture cool. Transfer to food processor and pulse until desired consistency is reached. Strain. Add SōRSE and stir well. If serving immediately, add avocado; otherwise, you may store salsa up to a week in the refrigerator. Add avocado just before serving.