(This sizzling-good and widely circulated recipe is the creation of Stirring Da Pot chef/owner Bobby Greig)
2 jalapeño peppers
5 cloves of garlic
1 cup diced onions
1 teaspoon olive oil
1 tablespoon dried cannabis
½ cup chopped fresh cilantro
6 large tomatoes, roughly chopped
Salt and pepper to taste
Preheat the oven to 350 degrees. Place the jalapeños and garlic cloves on a baking tray and roast the garlic for 30 minutes and the jalapeños for about 45 minutes. Remove and allow to cool. In a medium sauté pan, heat the olive oil and sauté the onions over medium heat until soft, about 5 minutes. Grind the cannabis in a spice or coffee grinder. Add to the onion mixture and allow to cool. Place all the ingredients in a food processor and blend until smooth. Add salt and pepper to taste. Makes about 2 cups.
