3 garlic cloves, unpeeled
½ cup carrot, peeled & chopped
½ cup white onion, chopped
8-10 habanero chilies, stemmed
1/2 cup apple cider vinegar
½ cup water
2 tsp salt
3 tbsp cannabis-infused honey
Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
In a small saucepan, combine the carrot, onion and habanero chilis with the vinegar and water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.
Pour into a blender, then add the roasted garlic, salt and cannabis honey. Blend until smooth.
Thin with a little water if you think your hot sauce is too thick. Taste and season with additional salt and/or honey, if desired.
Pour into a jar or bottle and store in the refrigerator until you’re ready to add some cannabis heat to a dish!