Cannabis-Infused Scotch Bonnet Pepper Sauce

AuthorThe Ganja MamaCategory, , DifficultyBeginner

Fiery Scotch Bonnet Peppers are blended with cannabis-infused ghee to take this sweet & spicy sauce to a whole new level of delicious.

Cannabis-Infused Scotch Bonnet Pepper Sauce

Yields36 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 mango, diced
 4 tbsp cannabis-infused ghee
 8 scotch bonnet peppers
 2 jalapeño peppers
 5 cloves garlic
 1 small white onion
 ¼ cup apple cider vinegar
 ¼ cup white vinegar
 1 lemon, juiced
 ½ tsp sea salt

1

Peel & chop the mango, add to a small pot with the canna ghee. Place over medium heat & let simmer for 10 minutes.

2

Cool the mango mixture slightly.

3

Remove the seeds from the scotch bonnet & jalapeño peppers. Peel the garlic cloves & white onion.

4

Place the cannabis-infused mango mixture, peppers, garlic, onion, apple cider, white vinegar, lemon juice & sea salt into a blender. Blend until smooth.

5

Pour into glass jars & refrigerate.

Ingredients

 1 mango, diced
 4 tbsp cannabis-infused ghee
 8 scotch bonnet peppers
 2 jalapeño peppers
 5 cloves garlic
 1 small white onion
 ¼ cup apple cider vinegar
 ¼ cup white vinegar
 1 lemon, juiced
 ½ tsp sea salt

Directions

1

Peel & chop the mango, add to a small pot with the canna ghee. Place over medium heat & let simmer for 10 minutes.

2

Cool the mango mixture slightly.

3

Remove the seeds from the scotch bonnet & jalapeño peppers. Peel the garlic cloves & white onion.

4

Place the cannabis-infused mango mixture, peppers, garlic, onion, apple cider, white vinegar, lemon juice & sea salt into a blender. Blend until smooth.

5

Pour into glass jars & refrigerate.

Cannabis-Infused Scotch Bonnet Pepper Sauce

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