Cannabis Hot Sauce
A fiery cannabis-infused hot sauce made from fresh chili peppers and cannabis oil, bringing heat and THC together in a versatile condiment for any savory dish.
This cannabis cannabis hot sauce recipe infuses an everyday condiment with cannabis_oil for an effortless way to add a measured dose of THC to any meal. Cannabis condiments are the ultimate Essentials convenience because you prepare them once and use them for weeks, turning ordinary meals into edible experiences with a simple squeeze or spoonful. This cannabis hot sauce brings together fiery chili peppers and cannabis oil for a condiment that adds both heat and THC to wings, tacos, eggs, and more.
- 7 grams ground cannabis
- 1 pound fresh red chili peppers (cayenne, Fresno, or a mix), stems removed
- 4 cloves garlic, peeled
- 1 cup white vinegar
- 2 tablespoons cannabis-infused olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- Decarboxylate the cannabis: Preheat oven to 240°F (115°C). Spread the ground cannabis on a parchment-lined baking sheet and bake for 40 minutes, stirring halfway through.
- Roughly chop the chili peppers. In a saucepan, combine the peppers, garlic, vinegar, salt, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes until the peppers are very soft.
- Remove from heat and let cool slightly. Transfer the mixture to a blender along with the cannabis-infused olive oil and decarboxylated cannabis.
- Blend on high until completely smooth, about 2-3 minutes.
- Strain through a fine mesh strainer for a smooth sauce, or leave unstrained for a chunkier texture. Adjust salt and vinegar to taste.
- Transfer to sterilized glass bottles or jars. Store in the refrigerator for up to 6 months. The flavor improves after a few days of resting.
Dosing Tips for Your Cannabis Hot Sauce
- Calculate the total THC in your condiment batch and divide by the number of tablespoon-sized servings for per-use dosing.
- A single tablespoon of cannabis condiment per meal is typically sufficient for a standard 5-10 mg dose.
- Shake or stir your cannabis condiment before each use since the infused fat can separate over time.
- Track your condiment consumption throughout the day if using it on multiple meals to avoid accidental over-dosing.
- A typical serving is 1 teaspoon; calculate the total THC in your batch and divide by the number of teaspoons yielded for per-serving potency.
Common Mistakes to Avoid
- Mixing cannabis oil into a condiment that is predominantly water-based without an emulsifier, causing visible oil separation.
- Heating cannabis ketchup, mustard, or hot sauce to high temperatures on the stove, which degrades THC. Add condiments at serving time.
- Making a large batch with imprecise dosing math, resulting in condiments that are either too weak to feel or dangerously strong.
- Storing cannabis condiments alongside regular ones without clear labeling, leading to accidental consumption by housemates.
How to Store Cannabis Hot Sauce
- Most cannabis condiments keep refrigerated for 2-4 weeks, matching the shelf life of their non-infused counterparts.
- Cannabis-infused hot sauce and vinegar-based condiments last longer, up to 2-3 months refrigerated, due to their acidity.
- Always store in clearly labeled containers, ideally in a separate section of the refrigerator from regular condiments.
- Store in sterilized glass bottles in the refrigerator for up to 6 months; the vinegar base acts as a natural preservative and the flavor deepens over time.
Variations & Ideas
- Blend cannabis_oil into mayonnaise for a cannabis aioli that works on sandwiches, burgers, fries, and as a dipping sauce.
- Stir cannabis oil into sriracha or your favorite hot sauce for a spicy, infused condiment that masks herbal flavors.
- Make cannabis-infused pesto by blending cannabis_oil with basil, garlic, pine nuts, and parmesan for a versatile condiment.
- Use habaneros for a fruitier and hotter sauce, or add roasted garlic and mango for a sweet-heat version.
Frequently Asked Questions
Oil-based and fat-based condiments are the easiest: mayonnaise, pesto, salad dressings, and butter-based sauces. They naturally incorporate cannabis fat without separation issues. Water-based condiments like ketchup and mustard require an emulsifier like lecithin.
Yes, stir cannabis oil with a drop of lecithin into ketchup or mustard. The strong, tangy flavors of these condiments mask the cannabis taste well. Blend thoroughly and shake before each use as some separation is normal.
Calculate total THC in the batch, measure the total volume, and determine mg per tablespoon. Then use a measuring spoon each time you serve rather than squeezing freely. Consistency in measuring is the key to reliable dosing with condiments.
If you add the condiment to hot food at serving temperature, THC is preserved. If you cook or bake with it at high temperatures for extended periods, some THC will degrade. Use cannabis condiments as finishing additions rather than cooking ingredients.
You can bring them for personal use, but never set them out without extremely clear labeling. Keep them in a separate, distinct container away from regular condiments. Only share with informed, consenting adults who understand the dose per serving.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*