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
- 6 tbs Tincture
- 1 lb red jalapeno peppers stem removed, chopped keeping seeds and membrane
- ½ lb red serrano peppers stem removed, chopped keeping seeds and membrane
- 5 scotch bonnet peppers stem removed, chopped keeping seeds and membrane
- 4 cloves garlic
- 3 tbsp brown sugar
- 4 tbsp canna honey powder
- 1 tbsp canna salt
- ⅓ cup of water
- ½ cup white vinegar
Helpful hint: I recommend using gloves and a well-ventilated area when chopping these hot peppers
- Chop peppers retaining seeds and membranes
- Place in a blender chopped peppers, garlic, brown sugar, honey powder, canna salt,
tincture, and water. Blend till smooth
- 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.
- After 5-7 days pour the fermented mixture back into the blender and add vinegar.
- 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
- Place strained sauce in the pan and bring to a low boil for 10 minutes
- Cool to room temp and store in a jar in the refrigerator