Photo by Danielle Finestone

Roasted Tomato Salsa with Cannabis

Roasted tomato salsa is one of the most versatile sauces around. Dollop it onto your morning eggs, mix it with mayo and spread it on your lunchtime wrap or pita, or use it to top off your dinnertime burrito or evening nachos. Whenever you eat it, our version will add both the flavour and benefits of cannabis to your meal, a lovely twist on the classic condiment.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.



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.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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