Psychedelicatessen: Pico de Ganja and Nachos


Pico de Ganja

First submitted by a reader from South Texas, here’s a recipe for all the dudes out there that don’t really cook. These nachos couldn’t be easier to make, can’t possibly be fucked up, but could possibly fuck you up if you eat too much. Serve these up in your man cave next time you invite your buddies over for Texas hold-em, the Super Bowl or just a super bowl! From The Official High Times Cannabis Cookbook.

First submitted by a reader from South Texas, here’s a recipe for all the dudes out there that don’t really cook.

These nachos couldn’t be easier to make, can’t possibly be fucked up, but could possibly fuck you up if you eat too much. Serve these up in your man cave next time you invite your bros over for Texas hold-em, the Super Bowl, or just a super bowl!

Ingredients:
2 red tomatoes
1 green tomato
1 jalapeno/or serrano pepper
1 jumbo sweet onion
2 minced cloves of garlic
3 tbsp. beer (a light beer like Bud or Corona)
3 tbsp. THC oil
3 tbsp. lemon juice
1 cup shredded Monterey Jack cheese
1/2 bag tortilla chips
1 ripe avocado

Preheat the over to 350ºF.

Dice the tomatoes, the onion and the jalapeno. Add to the food processor. Then add the garlic, a splash of beer, the lemon juice and the THC oil. Pulse 2 or 3 times to combine, keeping the texture chunky.

To make a batch of nachos, spread out the half-bag of chips, cover it with cheese and add several heaping spoonfuls of the pico de ganja, sprinkled over the chips and cheese. Put it in the oven for about 5 to 10 minutes, until the cheese has melted.

Serve with the avocado cut over the top.

Stones 6.

Recipe submitted by a dude from Texas.

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