Infused Hot Sauce — The Bottle Stays Clean, the Vinegar-Chile Blend Carries the Dose
The 60-Second Read: A fermented chile hot sauce with dosed honey whisked in at the end — heat, funk, and sweetness carrying THC in every dash.
The Science
Honey is a natural emulsifier and its sugars mask cannabis bitterness; adding the dosed honey after fermentation keeps THC away from prolonged microbial activity.
The Infusion
Decarb: 240°F for 40 minutes.
Cannabis honey: 1/2 cup honey + 1/4 cup decarbed flower; 180°F for 2 hours in a sealed jar (double-boiler), strain.
The Recipe
Yield: ~2 cups hot sauce
You'll need: 1 lb fermented chiles, 1 cup vinegar, 1/4 cup dosed honey, garlic, salt.
Steps:
- Blend fermented chiles with vinegar and garlic; simmer 10 minutes.
- Cool slightly; whisk in dosed honey.
- Bottle and refrigerate.
Dosing Math
7g flower at 20% THC = ~1,400mg; ~60% efficiency → ~840mg in 1/2 cup (8 tbsp) honey ≈ 105mg per tbsp. Four tbsp in 2 cups sauce ≈ 420mg total ≈ ~9mg per tsp — a few dashes is a microdose.
Terpene Pairing
Caryophyllene in the chiles loves peppery cultivars; honey's florals love linalool.
Strain Suggestions
Try GSC, Do-Si-Dos, or Lavender.
Dosage & Onset
Edibles take 45–90 minutes to onset; wait a full 90 before re-dosing. 21+ only.
"Heat you can measure, high you can trust." — Chef Smoke
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