One of our favorite ways to get elevated is by applying this infused hot sauce generously to... well, just about everything. Whether you like to put it on eggs in the morning, apply it to fries and a burger, or even throw it on BBQ chicken is irrelevant. Know that it will taste delicious no matter what it’s applied to. You can think of this recipe as a loose base for a sauce that can be easily customized to your taste. Use whatever spices or peppers you like; make it with a weak or potent infused oil, or even combine oils for an even more elevated experience. The choice is up to you. Follow our infused hot sauce recipe below!
Infused Hot Sauce
1 ½ cups hot sauce (uncooked)
Spice things up with LĒVO's easy-to-follow infused hot sauce recipe.
½ small onion
5 cloves of garlic
½ cup apple cider vinegar
½ lb fresh habanero peppers
2 tbsp LEVO-infused oil (ideally canola or avocado)
2 tablespoons canola oil
1 tsp chili powder
½ tsp coriander
1 tsp cumin
1/2 tsp salt
juice of one orange
1 tbsp honey
To make your LEVO-infused oil (canola or avocado), first pack your LEVO herb pod with flower.
Set your Activate cycle and relax (remember, this is a dry cycle, no oil or butter should be added until you begin infusing!)
Fill the LEVO reservoir with the oil. If using canola oil, set it to 175-185°F for 2.5+ hours. For avocado oil, set your LEVO to 200°F for 2.5+ hours.
Relax! Once it's complete, dispense and set aside.
Dice onion and set aside.
Juice orange into a small bowl, taking care to remove seeds.
With gloves remote the stems and seeds from habanero peppers. Place in a bowl.
In a saucepan heat canola oil to medium low. Add spices and saute in until fragrant, 1-2 minutes. Keep an eye on these spices as they bloom to ensure nothing burns.
Add onion, garlic and a pinch of salt. Sautée on medium for another 5 minutes.
Turn off heat and add 2 tbsp of LEVO-infused oil to the mixture. Be sure to use gloves when handling habanero peppers and wash hands directly afterwards.
Combine all ingredients in a blender and puree until smooth. Strain if desired. Keep refrigerated for up to one week.
Want a sweeter sauce? You can also cook this sauce on medium until it reduces in volume by about half for a sweeter, thicker sauce.