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Sriracha is a chili sauce originating in Thailand. It was first produced by a grandmother in the city of Si Racha, and it is made from chilies, vinegar, salt, and sugar. Though it originated in Thailand and has remained popular in Vietnam, it is starting to take the rest of the world by storm. The popular chili sauce can be found in modern cuisine of all types, from bar food to items at award-winning restaurants. As one of the most popular new age condiments, perhaps it deserves a new age twist. Perhaps, that twist is cannabis.
Sticky-Icky Sriracha combines spicy chili sauce and cannabis for an invigorating experience like no other. The mega hot condiment is perfect for seafood, extra spicy salsas, and even cheeses. While the burning sensation is one fascinating element of this special ingredient, the real fun will begin after about forty-five minutes to an hour. This recipe will teach you how to add cannabis to assure your edible experience is nothing short of spectacular. After you try this sriracha, you will never eat chili sauce the same way again.
- 12 hot chili peppers
- ¼ cup cannaoil
- 8 garlic cloves
- ¼ apple cider vinegar
- 3 tablespoons honey
Preheat oven to 350 F. Lay peppers on a baking sheet covered with aluminum foil and roast for 10 minutes. Rotate, add garlic, and cook the other side for 10 minutes. Once peppers are cool, remove stems. Combine peppers, cannaoil, garlic, apple cider vinegar, and honey in blender on high until smooth. Refrigerate in airtight container and serve after 24 hours.