One of our favorite ways to microdose 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.


  • 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)*

*We used oil that contained 10 mg of cannabinoids per ml of oil. This yields ~160 mg of cannabinoids per batch of hot sauce.

  • 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.

Yield: 1 ½ cups hot sauce (uncooked)

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