Looking for a great recipe for marijuana guacamole? Look no further. The genius that is ThisBuds4You is on the prowl again:
What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re gonna check out a great recipe for parties, a super slammin’ guacamole. Since we’re not baking or cooking the guacamole, it’s extremely important that we decarboxylate the cannabis. Decarboxylation activates the THC in our weed so we can get high off of it when we eat it. Ed Rosenthal wrote a great article on decarboxylation for Cannabis Culture Magazine back in 2003, you can check it out here. Adjust the amount of cannabis to your liking; I’ve listed 14 grams in the recipe which should pack a nice punch.
What We’ll Need:
- 14 grams of cannabis (use good, kind bud), ground into a fine powder
- 4 ripe avocados
- 2 limes, juiced
- 1 small red onion, chopped
- 1 garlic clove, smashed then minced
- 1 serrano chile, cut into rounds
- 1 handful fresh cilantro, about 1/3 cup, finely chopped
- Kosher salt
- Freshly ground black pepper
Preheat an oven to 215 degrees F. Place the powdered cannabis on a cookie sheet spread out on a thin layer. Bake in the oven for 90 minutes.
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, including the cannabis, and fold everything together. Adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
Keep it green and OVERGROW THE WORLD!!!