Ain't no party like a guacamole party—especially when the canna-oil is infused with a top-shelf bud. Whether it's creamy or chunky, this guacamole is a bright addition to the snack table for friends, family, and events!
This Guacamole recipe from the JeffThe420chef Quick Fix Series teaches you the easiest way to make cannabis-infused Guacamole! When cooking with cannabis, its important to know it is both an art and a science. The art is in cooking and baking food so that it tastes and looks great. The science is choosing the right strain of cannabis to achieve your desired results and then dosing properly."
Serving: 12
Prep Time: 20 minutes plus overnight marinating time
Approximate THC per serving*:
10%: 3.8 mg
15%: 5.6 mg
20%: 7.6 mg
Ingredients:
3 Avocados, peeled and diced (Pro tip: save the pits)
2 tablespoons Canna-Olive oil, plus 2 tablespoons light olive oil
2 teaspoons Maldon sea salt
Juice of 1 lime
1 jalapeño, minced
1 Garlic clove, minced
1 tablespoon cilantro
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 plum tomatoes, diced
1/4 onion, diced
Sweet paprika
Steps:
Place the diced avocados in a large bowl and coat with canna-olive oil mixture and salt. Include the pits in a bowl with the avocados (to keep the avocados from turning brown) cover, and refrigerate overnight.
Drain the avocados and mash. Add the lime juice, jalapeño, garlic, and cilantro and mix thoroughly. Add the cumin and cayenne pepper. Carefully fold in the tomatoes and onion.
Place a pit in the center of the guacamole, then cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Remove from the refrigerator and transfer the guacamole to a serving bowl. Sprinkle with sweet paprika and serve.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
For Proper dosing please use the THC/ CBD calculator:
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