Marijuana infused pepper hot sauce
With weed hot sauce, the type of oil we’ll use is high in saturated fats. THC and CBD need fats to bind to. So, we’ll use coconut oil as the fat in making this hot sauce. Coconut-oil is healthy and is processed immediately by our bodies which then change it to energy. Plus, it’s a perfect addition to a huge variety of marijuana edibles. This is a better way for fat to be used by our bodies than storing it.
Let’s begin by creating a coconut infused oil. We need to have our best bud decarboxylated to activate the cannabinoid in our weed. Without this process, our bud will produce no psychoactive effect. We need to use a strain that has equal CBD and THC components. If you can not find a strain that fits that requirement uses a strong indica strain instead. Cannatonic and Pure-Love are great marijuana strains for you to use in your coconut infused oils.
Coconut infused oil recipe
- Your finest buds need to be ground. Do not over grind your buds.
- Line up a cookie sheet with the buds.
- Pre-heat the oven to 210 degrees.
- Place the cookie sheet with the ground buds on the middle shelf in the oven. Total time in the oven will be 45-60 min; the herb should be dry and have changed color.
- Every 15 mins stir the ground cannabis on the cookie sheet.
- It is now time to take out your buds; the decarboxylation process is complete.
Now onto infusing the oil.
I suggest you use equal parts for the cannabis and oil when adding the herb to the oil for this part of the project.
- In a pot, combine the coconut oil with the best ground buds and enough water to double the number of oils added. The idea is to keep the mixture on a lower temp for three hours without burning the oil.
- Remove the pot from the heat and allow to cool.
- When the mixture is cool you will strain it with the aid of a cheesecloth, then pour the mixture into a glass container.
You have now completed an important step in the preparation of our cannabis infused hot sauce. However, we need to prepare the other ingredients, so put aside our infused coconut oil, and we will start on the other ingredients for the hot sauce.
• Garlic cloves 10
• 20 Ghost peppers
• 20 Scorpion peppers
• 10 Chili peppers
• 1 tbls of salt
• 1 tbls of fresh ground whole peppercorns
• 2 Sprigs of thyme
• 1 cup of apple cider vinegar
• 1 cup of vinegar
• 1 cup of hot water
• 3tbls of yellow mustard
• 1 cup of virgin coconut weed infused oil
• 3 whole fresh limes
How to make weed hot sauce
- Mix the first seven items in your blender. Gradually add the next 4 items. The juice from the 3 limes can be added to the mixture now.
- Once all the ingredients in the blender are well blended (you may add some more hot water if mixture is too thick) you now add the coconut infused oil. It is important now that the ingredients are properly mixed.
- Prepare your glass airtight container for the hot sauce.
- Carefully, use a funnel to pour the sauce into the container and store in a cool dark cupboard.
- The pepper sauce is ready to be used immediately. However, all things get better with age. The longer you leave your sauce, the more potent, and full bodied your hot sauce will be.
Interesting side note: Use rubber gloves when handling the peppers, the heat from the peppers are easily transferred to your hands. Anything you touch before washing your hands or removing your gloves will be on FIRE.
Like all edibles, the dosage is to be taken seriously; I suggest that you test your coconut infused oil before you add it to your hot sauce ingredients. As with any edible wait the necessary time for the effect of the oil to kick in. This will ensure that your pepper sauce provides the correct level of THC you were expecting. Go slow and enjoy.
PS: If you prefer the taste of chili peppers alone,you can substitute chili peppers for the peppers listed, and you will have marijuana infused Sriracha sauce.