4 avocados – peeled, pitted, and diced
2 limes – juiced
1 small red onion – diced
2 garlic cloves – minced
1 jalapeno pepper – diced
2 roma tomatoes – chopped
⅓ cup of cilantro – finely chopped
½ cup of marijuana olive oil
Sea salt – finely ground (optional)
Black pepper – finely ground (optional)
Cayenne pepper (optional)
Combine all ingredients in blender or food processor.
Blend until smooth or preferred consistency.
Any guacamole leftover should be refrigerated in an airtight container. Whether you’re serving guacamole as an appetizer with tortilla chips or accompanying your favorite meal, such as tacos, this recipe will give you a lovely little buzz. Remember to consume edibles in moderation.