Tacos need salsa. There are hundreds of ways to make salsa but these CBD salsa recipes have our own little spin on them. We’re here to help you up your Mexican food game. If you’re still under a stay-at-home order, chances are you’re getting creative in the kitchen by trying new things. Have you ever thought about putting salsa on ice cream? Yep, we’ve got a recipe for that.
Our Best CBD Salsa Recipes
Below you’ll find our best CBD salsa recipes. We’ve suggested specific Canna Trading Co. CBD tinctures for these salsas based on their flavor profiles and intended uses. Of course, you can always just grab a bag of tortilla chips and dig in, but these are great with proteins, on tacos and even dessert – as we mentioned above.
Grilled Fruit CBD Salsa
Why don’t we just skip right through the appetizers and entrees and get right to dessert? We’re sure you’re going to love this one of our CBD salsa recipes because it’s intended to be used on ice cream and other desserts.
8 large strawberries
6 slices of pineapple
¼ cup red onion diced small
1 grilled jalapeno (with or without the seeds, your call)
2 droppers of Canna Trading Co. Vanilla Tincture
2 Tablespoons guava nectar (use pineapple juice if this is not available)
½ cup raspberries halved
Olive oil for lightly brushing the fruit to be grilled
A pinch of sea salt
½ bunch fresh mint
Sprinkle of chile powder or cayenne
Start by heating your grill. Cut your peaches in half and remove the core. Brush the interiors lightly with olive oil. Slice the mangoes next to the core and brush the cut side. Leave the skin on the mango to keep the fruit together as it grills.
For the pineapple, brush both sides of each slice. You can leave the core intact and remove it after grilling if you’d like. The core also has a lot of flavor and juice in it.
Cut your large strawberries in half so that they won’t fall through the grill grates. Brush both sides with olive oil.
Grill the fruits for just a few minutes per side. You’re just adding char and smoky flavor to them, you want them to remain as crisp as possible.
When it comes to the jalapeno, you can grill it whole or slice it in half and grill it. It is up to you whether you want the extra heat from the seeds or not.
As the fruits grill, add the rest of your ingredients to a large bowl. The raspberries just need to be halved – they are not grilled.
Let the grilled fruits cool before cutting them and adding them to the bowl. You only need them to cool down enough so that you can handle them without burning yourself. The pieces should be small and manageable (about ¼” in size).
This salsa can be served immediately after it’s been finished or can be chilled first.
It goes great on:
- Ice cream
- Pound cake
- Chocolate cake
- By itself with some whipped cream
Smoky Chipotle CBD Salsa
This is another of our favorite CBD salsa recipes because it is very bold in flavor. The ingredients are quite simple, although there are quite a few of them. This salsa can be used as a marinade without the CBD as CBD is sensitive to heat.
2 droppers Canna Trading Co. Organic Olive Oil Tincture or Alchemy
4 Roma tomatoes seeded
3 Ancho chiles
¼ cup black beans
½ teaspoon smoked paprika
½ teaspoon cumin
Juice and zest of 2 limes
½ cup fresh corn (grilled or oven roasting the corn gives it even more flavor)
½ bunch cilantro
2 tablespoons tomato juice
Sea salt to taste
Black pepper to taste
Optional – dash or two of cayenne
¼ sweet onion diced
½ bell pepper (any color) diced small
¼ cup chopped pimento
½ teaspoon apple cider vinegar
2 cups water
Start by rehydrating your ancho chiles in the water. When the chiles are soft, pour all of the liquid and the peppers into a blender and puree. Add this to a large bowl with the dry seasonings, salt and onion.
Grill or roast your corn. It is best to use fresh corn on the cob as frozen may have too much water content and can be tough. Leave the husk on, but remove the silk, before grilling or roasting.
Char your jalapeno and let it cool. It is okay if you choose to remove the seeds. There is a lot of heat in this salsa already.
Drain your black beans and add them to the ancho chile liquid.
Dice your onion small (you can also roast or grill this if you’d like more char flavor) as well as your peppers.
Before adding the jalapeno, check the heat level of the ancho chile liquid and spices. If the heat level seems on point for you, the jalapeno can be omitted. You can also add the remaining ingredients and set half aside to add the jalapeno to.
Chop the cilantro coarsely and fold it in. The roma tomatoes should be seeded as there will be plenty of liquid from the ancho chile puree.
It’s best to leave the canned black beans raw. If you are using dry black beans, soak them overnight and then cook them covered in water on the stovetop or in the crockpot for at least 6 hours. Add bay leaves, salt, pepper and garlic to the liquid. Strain the beans and cool them most of the way before adding them to your bowl.
This salsa is better when it has been able to sit for a day or two so the flavors can marry.
re Closing Thoughts
We hope that you enjoy making these two CBD salsa recipes. They are both versatile. Please share your photos of your salsas and completed dishes with us on social media. You can also tag us in your posts. We love seeing how our customers are utilizing our CBD tinctures in different ways.
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