Farmers Market – Infused Hot Sauce

When I became interested in cooking with cannabis, it opened a whole new avenue of cooking for me.

I would spend numerous amounts of time in the grocery store thinking about how I would be able to infuse or incorporate all these everyday items.

Living in the South, I have access to a wonderful farmers market with so many fresh fruits and vegetables just begging to be infused.

Infused Hot Sauce

FARMERS MARKET INFUSIONS

Infused Hot Sauce
Infused Pickled Beets
Infuse Blueberry Jam

Ingredients

  1. 6 tbs Tincture
  2. 1 lb red jalapeno peppers stem removed, chopped keeping seeds and membrane
  3. ½ lb red serrano peppers stem removed, chopped keeping seeds and membrane
  4. 5 scotch bonnet peppers stem removed, chopped keeping seeds and membrane
  5. 4 cloves garlic
  6. 3 tbsp brown sugar
  7. 4 tbsp canna honey powder
  8. 1 tbsp canna salt
  9. ⅓ cup of water
  10. ½ cup white vinegar

Helpful hint: I recommend using gloves and a well-ventilated area when chopping these hot peppers

Directions

  1. Chop peppers retaining seeds and membranes
  2. Place in a blender chopped peppers, garlic, brown sugar, honey powder, canna salt,
    tincture, and water. Blend till smooth
  3. Place puree in a large glass jar and cover with plastic wrap. Store in a cool dark place
    for 5-7 days. Stir once daily by scraping down the sides and recover with plastic wrap.
  4. After 5-7 days pour the fermented mixture back into the blender and add vinegar.
  5. Blend till smooth and strain with a fine mesh strainer. Mash the pulp thru the mesh
    strainer. At this point, you can either throw away the pulp. BUT I hate to waste.
    I kept the pulp and mixed it with some infused olive oil. I will use this for
    Making BBQ sauce, Spicy Wing Sauce, dry rub for jerky and adding directly to
    chili.
  6. Place strained sauce in the pan and bring to a low boil for 10 minutes
  7. Cool to room temp and store in a jar in the refrigerator