This article was originally published on the Marijuana Patients Organization site on June 10, 2013.
Enjoy this unique twist on a traditional meal.
Makes 2 cups
1/3 cup vegetable oil (not olive oil)
10 grams commercial-grade (or 5 grams high-grade) cannabis, finely ground
3 tablespoons chopped green onion
Juice of 1 small lime
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3/4 cup tomato paste
1 tablespoon minced garlic
2 tablespoons dark brown sugar
1/2 tablespoon chili powder
Pinch of cayenne pepper 1 tablespoon honey
1/8 teaspoon ground ginger
1/2 cup apricot nectar or pineapple or mango juice
In a Crock-Pot, combine oil, cannabis, green onion, lime juice, and 1 tablespoon of water and cook at no more than 200°F for at least 90 minutes — the “keep warm” setting will probably do the trick. Add apple cider vinegar, Worcestershire sauce, soy sauce, tomato paste, garlic, dark brown sugar, chili powder, cayenne pepper, honey, ginger, apricot nectar, and 1/4 cup water. Mix well, and simmer very gently on the medium setting for an additional 35 to 45 minutes while stirring occasionally.
It should take no more than 3 to 4 tablespoons per person to be effective. Use it for basting, dipping, or as a condiment on burgers and other sandwiches. Refrigerate and it will keep for up to 1 week.