From Secret Recipe to Dispensary Favorite: The Rise of My Cannabis-Infused Hot Sauce

What started as a secret recipe in my kitchen quickly turned into a firestorm—literally.

Back in the early 2010s, I crafted a hot sauce so bold, so full of flavor, it was borderline addictive. Friends couldn’t get enough. I bottled it in small batches, handed it out like contraband, and joked that it had a “kick and a kiss.” But in 2021, I decided to take things to the next level.

California’s cannabis culinary scene was heating up—so I thought, why not turn my signature hot sauce into something even more unforgettable? I always wondered how after prohibition of alcohol it seemed to appear in restaurants around the states, so why can't Cannabis..

Enter the cannabis-infused version. Same bold flavor, same fiery heat, but with a slow-building, mellow high that had fans lining up. I partnered with licensed cannabis kitchens, worked closely with infusion experts to maintain flavor integrity, and ensured every batch was consistent, safe, and delicious.

By late 2021, it hit dispensary shelves across California. From the Bay to L.A. and even up in Humboldt Co., my cannabis hot sauce became a staple for adventurous foodies and seasoned cannabis users alike. It was used on wings, tacos, eggs—you name it. Some called it a game-changer. Others said it was “potent perfection in a bottle.”

From a whisper of a recipe to a statewide sensation, this sauce lit up more than taste buds—it lit a path I never expected to walk. And the journey? Still heating up.

🔥🌿 Stay saucy, California.