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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.

Edibles

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)

INGREDIENTS:

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

PREPARATION:

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.

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Basic Marijuana Olive Oil Recipe

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(Makes 8 ounces)

INGREDIENTS:

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

PREPARATION:

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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photos © Tyler Kittock and recipe © Jessica Catalano | published in The Ganja Kitchen Revolution

7 Comments

7 Comments

  1. KIRK BABB

    August 17, 2014 at 8:46 am

    A MUST TRY. THANK YOU. P.L.U.S.H.

  2. cc

    August 14, 2014 at 9:09 pm

    I’m confused so how much Mary Jane do I need I don’t know what eight servings is equivalent to could u please let me know is it 8 ozs or what its not clear

  3. yourmomma

    May 7, 2014 at 5:03 pm

    too much onion burn your mouth

  4. Carmella Ireland

    May 7, 2014 at 4:42 am

    I would probably venture to say that the amount of cannabis you use would have to do with the strength and of course the results you expect and you definitely want to keep the tasted pleasant. I am Italian and I have always cooked by taste, so I never cooked with recipes… I may look at a recipe but always do my own take on it…. I say taste and mix until you find your desired accomplishment

  5. Virginia

    May 5, 2014 at 11:37 pm

    I’m trying this tomorrow

  6. tia

    May 5, 2014 at 8:01 pm

    How much cannibus does it take ? I dont know servings

  7. :p

    May 5, 2014 at 7:41 pm

    How much is a serving of marijuana?

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