Cannabis THC infused Sriracha

by Cannadish
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A Cannabis THC-infused sriracha tincture had been launched by Washington State-based cannabis company Fairwinds and realizing the dreams of stoners nationwide.



This product, which isn’t officially affiliated with the popular Sriracha sauce brand, has taken off in recent months. It contains a variety of spices, including ingredients made in-house, and 100mg of THC per package.


This Cannabis Sriracha is a real Pho King Hot tincture! It rates between 8,000 and 10,000 on the Scoville Scale. This is about a jalapeno spiciness if not a bit hotter, and is slightly hotter than the original Sriracha!

The tincture is designed to be added to dishes like pho, ramen, or any other cuisines that could use some extra spice—with the added perk of getting you seriously stoned. Or take it to the next level and go for a cannabis infused spicy sushi roll. Learn more about how to make Cannabis sushi

If the cannabis infused hot sauce is not available in your country or state, we got a homemade cannabis siracha recipe for you. The easy way is to just add a couple tablespoons Cannabis tincture to a bottle of sriracha. But if you want to make your own, here is the recipe.



Cannabis THC infused Sriracha
Cannabis savory dishes Cannabis THC infused Sriracha European
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


3 tablespoons Cannabis tincture 1 pound red jalapeno peppers, stems cut off 1/2 pound red serrano peppers, stems cut off 4 cloves garlic, peeled 3 tablespoons light brown sugar 1 tablespoon kosher salt 1/3 cup water 1/2 cup distilled white vinegar


  1. Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, cannabis tincture and water. Blend until smooth, pulsing several times to start.
  2. Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day.
  3. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Re-wrap after every stirring and return to a cool, dark place until mixture is bubbly.
  4. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
  5. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
  6. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

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