Alright fam, gather up. Today we’re making a sticky sweet spicy little number known as sweet chili sauce. This stuff slaps with just about anything. Spring rolls. Fried tofu. Hell, I’d dip a grilled cheese in it if no one was looking.

But here’s the kicker, we’re gonna infuse it with cannahoney instead of the usual butter or oil. It’s cleaner, hits smoother, and tastes way better. If you’ve never made infused honey before, don’t trip. I’ll walk you through it.

First up, we decarb. Grind up 2 grams of your favorite flower and wrap it loosely in foil. Pop it in the oven at 240 degrees and let it ride for 35 minutes. Give it a little shake around the 20-minute mark to keep it even.

Now grab a glass jar and pour in 1 cup of honey. Add your decarbed flower, seal that jar up, and set it into a pot of simmering water. Low heat. Chill vibes. Let it hang out for 2 to 3 hours. Stir it here and there if you're feeling nurturing.

Once time’s up, strain out the flower while the honey’s still warm and fluid. Boom. You just made cannahoney. Store that liquid gold in a jar and try not to drizzle it on everything you see.

Our bud tested at 22 percent THC, so we’re looking at around 400 milligrams in this batch. That’s about 50 milligrams per ounce of honey. You can adjust the strength by tweaking the amount of honey or weed, but I’m cooking for the real ones today. Planning on serving it in two-ounce ramekins for dipping spring rolls. This sauce that packs a little punch.

What you need.

1. 1Tbsp of Minced garlic
2. 1/2 tsp crushed red pepper flakes
3. 1 Cup of cannabis honey
4. 1/4 cup of rice wine vinegar
5. 1 Tbsp of sriracha (add more for more heat)
6. 1 Tbsp fish sauce (can also use soy sauce)
7. 1 orange, juiced and zested
8. 1/2 tsp sesame oil 

What you need to do.

1. Sweat the garlic and chili flakes in some cooking oil untill tender and fragrant.
2. Add the rice wine vinegar and sriracha and heat to a simmer
3. Add the juice and zest of the orange.
4. Add your cannahoney and bring to a simmer.
5. Remove from heat and mix in your fish sauce or soy sauce and sesame oil
6. Chill overnight