1tablespooncannabis infused corn, vegetable or olive oil
2tablespoonscorn, vegetable or olive oil
juice of 1 limeabout 1 tablespoon
teaspoonsabout 1 1/2salt
1large ripe mangopeeled, pitted, and finely diced
1large ripe avocadopeeled, pitted, and finely diced
1/2large red onionpeeled and finely diced
1jalapeno pepperseeded and minced
1/3cupfinely chopped cilantro
1/4cupfreshly squeezed lime juice
1tablespooncannabis infused cornvegetable or olive oil *
1tablespooncornvegetable or olive oil
Preheat oven to 350 degrees F. Stack the tortillas and cut into 6 wedges. In a small bowl, toss tortilla wedges with canna oil and oil until evenly coated. Spread in a single layer on a large baking sheet and bake until just beginning to brown, about 10 minutes. Remove from oven, sprinkle with fresh lime juice and salt. Set aside.
Place all salsa ingredients in a medium bowl and stir gently to evenly mix all ingredients. Serve salsa with chips for dipping. Store extra chips in an airtight container for up to 3 days. Store salsa, covered, in the refrigerator for up to one day.