1 cup Magical Tincture, cooked down to MBO or FECO
1 tablespoon Magical Olive Oil ¼ - ½ pound hot dried chili peppers
2 cups distilled white vinegar
1 cup white wine vinegar
1 medium onion, thinly sliced
¼ cup minced garlic
1 tablespoon salt
¾ teaspoon organic potato starch
In a nonstick sauté pan, on medium-low heat, carefully pour your tincture into the pan until all of the alcohol has cooked, and the mixture looks like maple syrup.
Add olive oil and cook for another 2 minutes, then remove front the heat.
Place the oil mixture and the rest of the ingredients into your MagicalButter machine, and secure the head.
Set the temperature to 160F, then select the 1 Hour/Oil button.
When the cycle is complete, pour your Hot Sauce into a bottle for storage and place into the refrigerator, and stop for up to 3 months.
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