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Super Lemon Haze Mexican Guacamole Recipe

A tortilla chip is dipped into a heaping bowl of super lemon haze Mexican guacamole.
photos © Tyler Kittock


Super Lemon Haze Mexican Guacamole Recipe

In the early 16th century, guacamole was made by the Aztecs in central Mexico. The candied lemon and sweet floral notes of the Super Lemon Haze balance out the acidity of the guacamole, creating a match made in heaven. This guacamole can be used by itself or in a variety of other dishes as a condiment.

(Serves 4, as an appetizer)


4 Haas avocados
1 sweet white onion
2 small heads of garlic
1 cup small cherry tomatoes
1 lime
1 ounce of Basic marijuana Olive Oil (recipe below)
1 level teaspoon paprika
1 level teaspoon chili powder
½ teaspoon cayenne pepper
Cracked pepper and sea salt to taste


Remove the skins and seeds from the avocados then mash them in a medium mixing bowl. Dice the onion and cherry tomatoes into ¼-inch cubes, and finely mince the garlic cloves. Add onion, tomatoes, and garlic to the mashed avocado. Cut the lime in half then squeeze the juice of both halves onto this mixture. Add the Basic Super Lemon Haze Olive Oil (recipe below), paprika, chili powder, cayenne pepper, cracked pepper and sea salt. Stir this mixture until fully combined and check to see if you need to season with a little more cracked pepper and sea salt.

Chill for 30 minutes, and serve chilled or at room temperature.



Basic Marijuana Olive Oil Recipe


(Makes 8 ounces)


8 servings of dosed and ground strain of your choice
8 ounces olive oil


On the stove, combine the olive oil and ground cannabis in a small sauce pan, and turn your flame on, as low as it goes. Make sure to completely stir in the ground cannabis so that it is totally covered by the oil. Cook this mixture on the lowest setting for 1 hour, then remove from the heat and strain with a fine mesh strainer or cheesecloth into a small, heatproof bowl.

After the olive oil cools completely, pour into a sterilized glass bottle then secure the cap tightly.

Olive oil will keep, refrigerated in an airtight bottle, for up to a month.

Note: under no circumstances should the cannabis have any traces of moisture content left in it. Any amount of water, no matter how minute, will create the perfect environment in the oil to breed bacteria and can create toxins such as botulism. Make sure the cannabis is 100% cured before infusing. If at any point the bottle begins to cloud, throw it away immediately as this means sources of contamination have taken root in your oil.

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Originally published in The Ganja Kitchen Revolution.

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