Guacamole has become a Super Bowl classic, and this year, when you invite over your stoner circle to watch the big game, dig in to this highly enhanced treat! A simple recipe from our forthcoming book, The Official High Times Cannabis Cookbook, this guacamole pairs perfectly with all the super bowls you’ll be smoking this Sunday. Our smooth, creamy dip has a secret ingredient (ganja) that will keep you chillin’ way past the last touchdown. We recommend serving this guacamole with chips and carrot sticks, as well as roasted cauliflower florets. It’s great with burritos, chili or quesadillas for a spicy snack that will provide a relaxing finish to an exciting day of football!
Stones 8 to 10
4 ripe avocados
1 cucumber, peeled with seeds removed, diced
1/2 cup scallions, white and green parts, chopped
2 garlic cloves, minced
1/2 cup THC oil (recipe follows)
1 jalapeno, chopped
1/2 cup cilantro, firmly packed
Juice of 2 limes
1 teaspoon of salt
Combine all the ingredients in a food processor and mix until the texture is smooth. Reserve one of the avocado pits and keep in the serving bowl with the guac, as it will help keep it fresh and prevent browning. Refrigerate any leftover guacamole in an airtight container with plastic wrap covering the surface. Use within one day.
THC Oil (Cannabis-Infused Oil)
It’s not necessary to use first-pressed extra-virgin or estate-bottled olive oil to make your THC oil; an affordable virgin olive oil works nicely. Of course, high–quality ingredients result in a more delicious end product, so if you plan on using your THC oil for salad dressings or to drizzle over veggies and pasta, a fruity extra-virgin olive oil will make all the difference.
Makes 6 cups
6 cups olive oil or canola oil
1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and ground.
In a double boiler, slowly heat oil on low heat for a few minutes until you begin to smell the oil’s aroma. Add the ground cannabis slowly, stirring until it is fully coated before adding more cannabis. Simmer on low heat for 45 minutes, stirring occasionally. Remove the mixture from heat and allow it to cool before straining. Press the plant matter with the back of a spoon to wring all the oil out of it. Compost the leafy remains and save the oil in an airtight container in the refrigerator for up to two months.