1/3 cup vegetable oil
7 grams of ground decarbed cannabis (or more)
3 tablespoons of chopped green onion
Juice of 1 small lime
2 tablespoons of apple cider vinegar
2 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
3/4 cup tomato paste
1 tablespoon of minced garlic
2 tablespoons of dark brown sugar
1/2 tablespoon of chili powder
Pinch or 2 of cayenne pepper
1 tablespoon of honey/agave
1/8 teaspoon ground ginger
1/2 cup of mango juice
Optional: add habaneros for some heat
In a crock pot, combine the oil, green onion, cannabis, lime juice and a tablespoon of water and put it on the “keep warm” setting for around 90 minutes.
Then add the apple cider vinegar, Worcestershire, soy sauce, tomato paste, garlic, dark brown sugar, chili powder, cayenne pepper, honey, ginger, whatever juice and 1/4 cup of water.
Mix well and simmer very gently on the medium setting for an additional 35-45 minutes while stirring occasionally.
Makes 2 cups and it’s around 3-4 tablespoons per serving.
Storage: it will keep for a week in the fridge.