These stoner treats were born when a particularly robust jalapeño pepper plant grown on my New York City rooftop burst forth with a bounty of twenty peppers. While partaking of a nice joint and relaxing on the same rooftop, inspiration struck: peppers, peanut butter, and pot! The peanut butter tempers the heat of the peppers, and the herb gets you high—what more can you ask for from something this easy to make? So amuse your bouche and try these one-bite wonders!
STONES 10
10 jalapeño peppers
2 tablespoons THC Oil (see recipe)
¼ cup green onions, white parts only, chopped
2 cloves garlic, minced
¾ cup peanut butter
1. Preheat the oven to 350°F.
2. Cut off the tops of the jalapeños and reserve them. Use a small knife to remove as much of the pith and seeds as possible. You want hollow peppers that can hold the stuffing. Rinsing out the inside of the pepper with water is a good way to remove the seeds.
3. Warm a small saucepan over medium heat and add the THC Oil. Let the oil warm for about 30 seconds, then add the green onions and cook for 1 minute. Then add the garlic and sauté for 1 to 2 minutes. Add the peanut butter and stir, adding 2 to 3 tablespoons water as needed to thin the consistency. The sauce should be easy to stir. Remove from heat.
4. Use a spoon, piping bag, or a small funnel to fill the jalapeños with the peanut butter sauce. Fit the pepper tops back on and secure with a toothpick. (Soak your toothpicks in water first.)
5. Place peppers on a foil-lined baking sheet and bake for 20 minutes. Serve warm.
Note: You may want gloves to handle the peppers, but if you don’t wear gloves, be careful not to touch your eyes after handling the peppers. Wash your hands and the cutting board immediately and thoroughly after handling peppers.