Ojo Rojo x PB Souffle - Indica (100mg)

Description

Chef Enrique Olvera ‘Ojo Rojo’ -- Infused with Doc’s Family Farms Peanut Butter Soufflé flower rosin -- This recipe uses a blend of three types of Full Belly Farm tomatoes to get a perfect balance between texture and sweet juice. The tomatoes are all fire roasted in a wood oven for a layer of smokiness atop the rich fruit flavor. Then blended with a Pujol fermented chili paste and finished with a Colima celery salt and freeze dried lime dust. Enrique wanted to infuse it with an indica heavy hybrid so we found a Peanut Butter Soufleé flower from a newer farm on the scene - Doc’s Family Farms and squeezed some of the most intense highest yielding flower rosin we’ve ever pressed - the flower contained in these Delights yielded 22% rosin on its first press. -- INGREDIENTS: Tomatoes*, lime juice*, jalapeños*, water, cane sugar*, tapioca syrup*, non-gmo potato starch, mct coconut oil*, non-gmo citric acid, cannabis flower rosin, kosher salt*. Coating: celery*, salt. *certified organic -- The idea for this recipe began with a phone call from Enrique Olvera. He was walking on the beach in Malibu, out of breath and you could hear nature in the background. He started off by saying he wanted to do a michelada recipe but replace the bitterness from the beer with the sweet bitterness of cannabis and call these Delights “Ojo Rojo”. Later that day he texted an image of bloodshot eyes. At first a michelada recipe felt like it may not translate well to a Delights recipe, but we make a habit of running with all of Enriques ideas because we always want to better understand what he’s thinking. As we got into the process of making these we realized there was an immense amount of labor required in the creation of this recipe, but after tasting well all agree the results were well worth it. Recently Enrique has been serving these as a final course at some of his private dinners.