Time Required: 24 hours

Yields 1 Cup Sriracha

What You Need:

• baking sheet
• aluminum foil
• food processor or blender
• 12 hot chili peppers
• 8 garlic cloves
• ¼ apple cider vinegar
• ¼ cup CannaOil
• 3 tablespoons honey

Steps:

1. Preheat oven to 350 degrees and cover your baking sheet with aluminum foil.
2. Lay peppers on 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.

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