2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chilis
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
2-4 tbsp cannabis-infused oil
1/4 cup chopped fresh cilantro leaves
Heat grill to high.
Heat oil in a small saute pan. Fry the chili, onion and garlic until soft.
Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
Transfer tomatoes and serrano mixture to a food processor; add the lime juice, infused olive oil, and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
Transfer to a bowl, and serve immediately or refrigerate and serve within one day.