Cannabis Infused Salsa Verde Recipe – Delicious and wholesome

I hope you love this Cannabis Infused Salsa Verde recipe. I’m extremely grateful to be part of the Flavor Fix team. Writing is something I did professionally earlier in life and writing for Flavor Fix over the past year has rekindled my desire to share stories and perspectives via the written medium.

It’s been some time since I’ve shared some recipes here at Flavor Fix. I decided to launch a new series called “The Science of Flavor” centered around cannabis infused foods. This an exciting endeavor as this gives me an opportunity to showcase some of the work I’ve been doing with infused foods.

If you haven’t done so please take time to get familiar with my previous recipes essays and articles. Since the start of 2022 I’ve been busy getting things prepared for an upcoming crowdfunding campaign for my cookbook “No Mistakes Allowed” and for my upcoming plant based culinary educational program, The Kafou Culinary Academy.

I’m committed to this lifelong journey as both student and teacher and telling my story. A substantial portion of “No Mistakes Allowed” will shed some light on how I got to this point. I first embraced a vegan diet in 2001 after experiencing a series of health issues that began to overwhelm me during my teenage years. Like many in my family and community the very idea of eliminating meat and dairy from my diet seemed far-fetched, unreasonable and completely undesirable.

Table of Contents

Dr. Sebi and Alkaline Foods

Around 2010 I started to learn about the teachings of Dr. Sebi, who for many reasons people deem as controversial. At the time I was attending workshops in Brooklyn where I learned about his teachings through his wife Maa. The information I gained at these workshops completely changed how I understood my body and how I understood food.

I continue to I adhere to the Dr. Sebi Alkaline Diet and my recipes reflect that. Some readers may wonder why my recipes do not include ingredients like tofu, white rice or potatoes. Or why I opt for avocado oil in my infusions. This is all connected to what I learned though Dr. Sebi’s teachings. I am committed to doing my best to craft original recipes that correspond to these teachings and that are delicious and enjoyable to vegans and non-vegans alike.

Optimal health and vitality eludes many people regardless of race, gender or socio-economic positioning. While many may disagree or seek to debunk the teachings of holistic practitioners like the late Dr. Sebi, it is important to recognize his work has had a lasting impact on many like myself in the Black community and beyond.

I’m ready to take some giant steps in my career and I hope that you all join me on this journey. At my core I’m simply a Haitian dude from Brooklyn who love’s great tasting food. And my love for food has led me to my career as a chef. It has also been a bridge to many great people and opportunities.

This Just Tastes Like Weed

As a chef, one of the things I enjoy most is creating exciting flavor combinations. And while I enjoy dishes that are complex, I also enjoy food that is simplistic and minimal. For example, I recently conducted a private cooking class with a client where we prepared a butternut squash dish. Throughout the class I emphasized the goal was to make a dish which showcased the wonderful texture and depth of the butternut squash. Flavor and texture are extremely important aspects of my work. Fresh ingredients typically have a lot of flavor to explore on their own without much added.

I’ve been living a vegan lifestyle that includes cannabis for over 20 years, so when I moved to Los Angeles from Brooklyn in 2016 I was excited to have access to legal weed. I was also excited to begin my quest to discover the very best gluten-free vegan edibles (yeah, I’m one of those people).

I had some difficulty finding commercially produced, gluten-free vegan edibles at local dispensaries. When I did find some they were often treats like brownies and cookies that were filled with gluten and refined sugars. In spite of these factors I gave myself permission to experience these products. The results of these treats were mostly unfavorable. I found one or two extremely potent brownies and cookies that were made mainly with indica trim which produced an overwhelmingly sedating effect. Another issue I had was that these treats didn’t taste good. In fact, the flavor and aroma of weed completely dominated these treats. I’m not sure about you but  I’ve never eaten a treat like a brownie or chocolate chip cookie and said to myself “I wished this tasted like weed.”

How Do You Want to Feel?

I mainly enjoy sativas and only consume indicas during the evening when I’m winding down my day. I consistently enjoy a potent sativa high for its ability to reinforce feelings of being focused and energized. I can be highly productive during the day with sativa. Indica on the other hand makes me tired but is really great after a long day of working and working out. Indicas help relieve a lot of tension in my body but if I consume it during the daytime I’ll likely have to take a nap.I quickly learned that most edible products in southern California use a blend of sativa and indica trim. I’ve been told the reason for this is local growers often produce more indica strains as they are more popular, profitable and more yielding in terms of flower produced per plant. I also learned that growers oftentimes do not keep their indica and sativa trim separate. When manufacturers purchase their trim infusions often they are often getting a mixture of strains that is predominantly indica based.

How Can We Work With The Flavor or Cannabis?

As a cannabis chef I’m always looking for ways  to make enjoyable dishes and sauces that work with the dominant and imposing flavors of weed. My relationship to cannabis is under the umbrella of my relationship with all food, as I consider cannabis an herb similar to basil, thyme or dill.

My approach to infused foods is rather simple. I make an avocado oil infusion and add that oil into my favorite dishes. As I mentioned before, I prefer sativas most of the time, but if I can’t find sativa trim for my edibles I’ll opt for an uplifting indica or even a sativa dominant hybrid strain occasionally.

Cooking with cannabis is a topic that fascinates me. Let me know what you think of the recipe in the comment field below. Also let me know if you have any suggestions for vegan recipes you’d like to see in future installments of The Science of Flavor.

Salsa verde ingredients
Salsa verde cooked

Marijuana Infused Salsa Verde Recipe

The past six years in Southern California have inspired a lot of my work in the kitchen. Last year I started to experiment with a salsa verde recipe after enjoying it at a few vegan establishments in LA. It’s a great sauce and versatile sauce that can go on just about anything. I also feel like it’s a sauce that can interplay with the flavor and cannabis. It’s also a tangy and flavorful tool in making medicated tacos. My interpretation of this popular Mexican sauce is made with the ingredients below. Follow the instructions to make it.

Tools Needed: Kitchen knife, cutting board, blender, lemon/lime press.

  • Prep Time 15 Minutes
  • Cook Time 10 Minutes
  • Total Time 25 Minutes
  • Serves 10-12 People
  • Calories 120 kcal


  • 8 Medium Tomatillos (cut into chunks)
  • 1 Medium Red Onion (chopped)
  • 2 Jalapeno Peppers (sliced, destemmed and deseeded)
  • 3 Serrano Peppers (sliced, destemmed and deseeded)
  • 1 Lime (juiced)
  • 1 Bunch Cilantro (chopped)
  • 1 Teaspoon Dried Mexican Oregano
  • 1 Teaspoons Pink Salt (or modify to taste)
  • 2 Dashes Cayenne Pepper
  • 1-2 Tablespoons Grapeseed or Avocado Oil (non infused)
  • 1-4 Tablespoons Infused Avocado Oil (modify according to desired effect)


  1. Heat up a medium sized pot on high heat for about 45-60 seconds.
  2. Pour non infused oil into pot.
  3. Add tomatillos, onions, peppers, and lightly stir
  4. Cook and stir every 90 seconds for about 8-10 mins. Allow tomatillos, onions and peppers to brown and char slightly.
  5. Sprinkle in dried oregano, cayenne pepper and a pinch of salt.
  6. Turn off your stove and transfer the cooked elements into a blender.
  7. Add lime juice and blend on medium/high speed until you produce a smooth consistency.
  8. Add cilantro and infused oil and pulse blend at high speed for about 30-45 seconds.
  9. Allow salsa to cool off for about 10 mins.
  10. Pour salsa into a mason jar and serve on your favorite savory Mexican style dishes or other savory dishes.


Here are some tips and notes:Making infusions may take a little practice and experimentation in order to suit your individual needs.It’s always best to experiment and apply small amounts of infused oil to your dishes and sauces. Should you discover you’d like a stronger effect you can always increase the dosageAlways remember, it can take up to 2-3 hours to feel the psychoactive effects of the infusion.It’s important to consume medicated foods in small portions to avoid having a potentially unpleasant experience.
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What began as an early childhood curiosity unfolded into a committed career filled with passion for Chef Korby Benoit. Chef Korby specializes in vegan cuisine and has done so for nearly 20 years. Originally hailing from Brooklyn, NY he is the son of Haitian immigrants and a product of various cultural movements stemming from New York in 1980’s to the present. Throughout his journey Chef Korby has traversed the worlds of music production, DJing, journalism, fine art and fashion. He is a diverse and impassioned creative who relentlessly seeks to create exciting and inspired plant based foods. In recent years he has created a base in Los Angeles where he has launched a meal prep service named Kafou Alkaline Foods. Chef Korby also produced a vegan food, art and music festival called The Plant BASS’D Festival. He is also working on the release of his forthcoming cookbook entitled “No Mistakes Allowed”. He is also preparing to launch his culinary educational platform, The Kafou Culinary Academy. Driven by his will to remain curious and resourceful, Chef Korby has been active in educating people about his journey and culinary techniques. He remains insightful, enterprising and optimistic about his purpose and the potential for all of the human family.

1 Comment
  1. “The use of cannabis with food is relatively new. Salsa verde is a traditional Mexican dish that can be made with any number of ingredients.

    This cannabis-infused salsa verde is a delicious and easy-to-make appetizer and side dish. Thank you for sharing the recipe.”

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