Infused Kitchen: Avocado Tomatillo Salsa

Infused Kitchen: Avocado Tomatillo Salsa


For as many different types of cannabis products exist, there are just as many different types of cannabis consumers. But it seems like everyone enjoys a good edible.

Edibles are engrained in cannabis history and have become one of the most popular consumption methods for those consuming marijuana for medicinal or recreational purposes.

For some, edibles can be an easy entry point – while others find the extended high to be intimidating.


With that in mind, Chef Susy Gonzalez has brought Patients the perfect way to “dip” into edibles for established cannabis users and newcomers alike.

Infused Avocado Tomatillo Salsa


  • 1/2 cup of medicated avocado oil (Mountian Top Mint by 1913)
  • 8 Tomatillos, husks removed, rinsed
  • 1 Serrano pepper, stemmed
  • 2 jalapeño peppers, stemmed
  • 4 unpeeled clove garlic
  • 3 large avocados, pitted and peeled
  • 1 juice of a lime
  • 1 handful cilantro
  • 1 teaspoon Salt
  • Preheat oven to broil. Roast the tomatillos, serrano peppers, jalapeño peppers, and garlic cloves on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
  • Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen for about 10 minutes.
  • While the peppers are cooling off, peel off the skin from the garlic and discard. After the peppers have steamed, peel the skin off and discard.
  • Place the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, and lime juice into the blender. Slowly stream in the medicated avocado oil and blend until desired consistency. Season with salt.

Quick Chips

  • 12 Corn tortillas
  • 2 Tbsp. of medicated Avocado oil (Mountian Top Mint by 1913)
  • 2 Tsp. Lime Juice
  • Tajin to taste
  • Preheat oven to 375 degrees.
  • Whisk together oil, lime juice in a bowl.
  • Brush oil mixture over both sides of each tortilla using a pastry brush.
  • Stack about 6 tortillas at a time and cut into 4 or 6 triangles using a knife or pizzas cutter
  • Place tortilla triangles in a single layer on two baking sheets.
  • Bake in a preheated oven for 12-14 min
  • Bake until crisp and golden.
  • Finish off with Tajin
Chef Susy Gonzalez

Susy Gonzalez is a classically trained chef with a passion for cannabis. She has used her passion and expertise to develop and create some of the cannabis industry’s most loved edibles and unique marijuana-infused products. Gonzalez shares her recipes with Patients in an effort to help educate about and destigmatize marijuana use. At A Joint Operation, a management group based in St. Louis, Gonzalez focuses on helping Missouri marijuana companies develop brands and products.