2 green bell peppers – choose ones that are firm 1 cup onion – small dice 1 tbsp grapeseed oil 1 cup tomatillo – approximately 3 medium pieces – cut into wedges 5 garlic cloves
1 tbsp Blue cheese 2/3 cup pickled jalapeno juice – juice drained from a jar of pickled jalapenos 1 tsp cannabis-infused grapeseed oil – choose a strain high in limonene (fresh, sour and citrusy) 1 tbsp sea salt for salting peppers 1 lime – zested and juiced ¼ tsp xanthan gum 2 tbsp fresh cilantro salt to taste
1. Cut tops off the green bell peppers and jalapenos; remove all seeds then cut into medium diced pieces. 2. In a medium mixing bowl, add the chopped green bell peppers, jalapenos and 1 tbsp sea salt. Mix thoroughly. Cover and place in the refrigerator overnight. 3. The next day, in a medium-sized pot on medium-high heat, add 1 tbsp grapeseed oil (can be substituted with a neutral-flavoured cooking oil if preferred) and sauté onions, garlic, green bell peppers and jalapeno peppers until soft. 4. Once peppers and onions are soft, add tomatillo, lime zest, lime juice, pickled jalapeno juice and cannabis-infused grapeseed oil, then continue to cook over medium-low heat for 20-25 minutes until all ingredients are soft but still leave a bit of liquid in the pot. 5. Once the pepper mixture is cooked down add blue cheese and transfer cooked ingredients to blender, pulse blend on low speed for 1 minute until mixture is well mixed but ingredients still have a little texture, then add the xanthan gum and cilantro, and pulse blend for 10 seconds. 6. Leave sauce to cool, then season to taste with sea salt.