Time: 24 hours
Yields: 1 cup Sriracha
Ingredients:
• 12 hot chili peppers
• 8 garlic cloves
• ¼ apple cider vinegar
• ¼ cup Cannabis Oil
• 3 tablespoons honey
Tools:
• baking sheet
• aluminum foil
• food processor or blender
Directions:
1. Preheat oven to 350 degrees F. and cover your baking sheet with aluminum foil.
2. Lay peppers on a baking sheet and roast for 10 minutes in the oven.
3. Rotate the peppers after 10 minutes and add garlic to the baking sheet.
Roast for 10 more minutes.
4. Let peppers cool long enough until you can comfortably remove the stems.
5. Combine stemless peppers, garlic, Cannaoil, apple cider, and honey in a blender.
Blend on high until smooth.
6. Refrigerate in an airtight container.
7. Serve after 24 hours.
