Although it is nowhere as ancient as majoon, bhang or hamentashen, this recipe from Mexico has at least become classical in its own time. It is a stoning type of guacamole or avocado dip. The standard recipe is as follows: Mix 3 tablespoons of wine vinegar, 2 teaspoons of chili powder and Vz cup of pulverized marijuana. Let the vinegar-moistened materials stand for 1 hour. Add 3 ripe avocados and Yz cup of chopped onions. Mix all ingredients well until avocados are mashed and all materials are evenly blended. Serve as a dip with corn chips. This is a tasty and effective recipe, but the author of this book believes that it can be somewhat more effective if vinegar is not used in preparing the marijuana and chili powder. The acid vinegar lessens the solubility of the cannabis resins to some extent. An alternate method of preparing this dip is to heat the grass in a saucepan for several minutes with Vi cup of olive oil. The grass/oil can then be blended with the avocado, onion and chili mixture. A little lemon juice adds a tang to the dip, but will not inhibit THC assimilation as would the vinegar.
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