Yields: 2 Cups
Prep time: 10 min.
Dose: 10 mg. each / 40 mg. total
Recommended: Baldor THC Syringe (.5g)
- Avacado, ripe – 3 whole
- Lime Juice, fresh squeezed – 2 Tbsp. + 1 tsp.
- Shallot, minced – 1/4 Cup
- Cilantro, fresh & minced – 1/4 Cup
- Jalepeño, seeded & minced – 1 Tbsp
- Garlic, minced – 1 Tbsp
- Salt, kosher – 1/2 tsp
- Extra Virgin Olive Oil (EVOO) – 1 Tbsp
- Baldor THC Syringe (.5g) – 40mg, or as needed
- Corn Tortillas, 1 pack
- Lime Juice, 2-3 limes
- Avocado Oil – 3 Cups
- Salt, kosher – 1 Tbsp
- Prep all of your ingredients ahead of cutting the avocado to avoid oxidizing and browning.
- For the infusion, let’s use EVOO.
- If using a syringe, add roughly 0.04 mL OR roughly 1 small rice grain-sized dot of concentrate (~40 mg. total). Stir it to make sure it dissolves and disperses fully in the EVOO. Alternatively, dissolve your full syringe into 5 fl.oz. of oil and use just over 2 tsp. (~35 mg. total), then reserve the remaining infused oil for another recipe.
- If using drops, add 1 mL of the concentrated tincture (1 full dropper = 40 mg. total). Stir it to make sure it mixes and disperses fully.
- In a large bowl, combine minced shallots, garlic, jalapeños, and salt.
- In the same bowl, begin adding avocados. Cut the avocados in half, remove the seed.
- Using a spoon, scoop out the flesh from the skin; dispose of the skins and seeds.
- Using a spatula, begin to mix everything together in the bowl.
- Once mixed, add the infused EVOO and mix it well again.
- Finally, add the lime juice and cilantro, and mix it well.
- Taste the guac. Add more salt if needed, or a touch more lime juice.
- You’re ready to munch.
*Pair with your favorite corn tortilla chips, or with your very own homemade chips.
- Start by stacking the tortillas and cut them into quarters.
- Cut three or four limes in half and squeeze out the juice. Keep the juice handy for when you’re done frying the chips.
- In a large, heavy-bottomed skillet – add enough oil until it’s ½ inch deep.
- Turn the heat to medium-high, and measure the temperature of the oil until it reaches 350° F. Now it’s ready to fry.
- Keep an eye on the oil temperature! If it begins to rise about 350°F, turn the heat to low or medium-low and allow for it to cool down after cooking a batch. You want to avoid burning the oil.
- Fry about 10 chips at a time, trying not to let them overlap in the oil.
- Fry each batch until they are lightly browned, then use a skimmer to scoop them out of the oil.
- Let the chips drain on paper towel-lined cookie sheets.
- Sprinkle the hot chips with some kosher or Maldon salt, and drizzle the fresh lime juice.
- Toss them gently in a metal bowl, and voilà!
- You can add more salt or lime juice as desired, but you’re set with fresh chips & guac that will easily rival Chipotle.