Cannabis Pepper Sauce
Some dishes call for a little something extra, and this habanero-spiked, cannabis-infused hot sauce is extra extra. Use it to jazz up just about anything you please, from scrambled eggs to tacos to salad dressing, burgers, or whatever else is on the menu.
Note on dosing: this sauce is intended to offer three full servings of cannabis, total. Adding a dab here or there will likely be a microdose, although this depends on the potency of the strain you use to infuse the honey. Use our dose calculator to be sure!
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
Ingredients
3 garlic cloves, unpeeled
½ cup carrot, peeled & chopped
½ cup white onion, chopped
8-10 habanero chilies, stemmed
1/2 cup apple cider vinegar
½ cup water
2 tsp salt
3 tbsp cannabis-infused honey
Method
Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
In a small saucepan, combine the carrot, onion and habanero chilis with the vinegar and water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.
Pour into a blender, then add the roasted garlic, salt and cannabis honey. Blend until smooth.
Thin with a little water if you think your hot sauce is too thick. Taste and season with additional salt and/or honey, if desired.
Pour into a jar or bottle and store in the refrigerator until you’re ready to add some cannabis heat to a dish!
