Ingredients
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1 medium to large head garlic
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100 g Romano peppers (sliced in half lengthwise)
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120 g red chilies
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50 g Scotch bonnet chilies
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1/2 cup plus 2 tbsp hemp or olive oil
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2 tsp sea salt
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250 mL apple cider vinegar
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100 g canned or fresh pineapple (drained weight)
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3 Tbsp. coconut sugar/coconut nectar/ maple syrup/ raw honey
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Leaves of 1 rosemary sprig
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250 mg CBD oil (she uses 5 ml of 1500 mg strength tincture)
Directions
If you want a little kick of heat to your meal, this hot sauce recipe is one to try. It is made of roasted red and Scotch bonnet chilies with a hint of pineapple and rosemary for added depth of flavor. It’s gluten-free, vegan, and paleo-friendly — so its works for many different diets.
Steps
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1
Done
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Start by roasting your head of garlic. Preheat the oven to 350F. Cut the top 1/2" from your head of garlic, then place onto a large square of tin foil, with the shiny side up. Pour over 2 tbsp hemp oil and sprinkle over an ample amount of sea salt. Close the foil to create a parcel and place it onto a baking tray in the oven. Roast for 55 minutes |
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2
Done
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While your garlic is roasting, place your chilies and Romano peppers on a foil-lined tray and drizzle over the remaining hemp oil and sea salt |
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3
Done
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Once your garlic is roasted, unwrap the foil and place it back into the oven. Place your chilies into the oven and roast for 10 minutes before turning over and roasting for another 3–5 minutes. Remove the Scotch bonnets once softened, and leave the rest to cook another 5 minutes |
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4
Done
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Remove from the oven and pull out the stalks from the chilies and peel the garlic cloves. Pour the excess oil into a container and keep for drizzling over salads and roasted veggies |
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5
Done
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Place the roasted chilies, Romano peppers, garlic, and remaining ingredients (except the CBD oil) into a high-powered blender and blend until well combined. Pour into a medium-sized heavy-bottomed pan and place on medium to low heat. Simmer for 20 minutes and leave to cool before adding CBD oil |
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6
Done
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Transfer into a bottle using a funnel. If you prefer, you may return the sauce to a blender and pass it through a sieve for a smooth consistency |
