Cooking with Carosi – Bugsy’s Bunny Boss Sauce

prep time: 15-20 minutes

cook time: 45 minutes

yield: about 3 pints or 15 hot sauce bottles

total thc/cbd: depends on the potency of the products used

status: hot sauce only a boss would use

from the cannabis pantry: cannabis-infused apple cider vinegar

chef’s strain recommendation: mas cannabis company’s gastropop live resin badder

 

equipment needed

chef’s knife, cutting board, vegetable peeler, high-speed blender, cast iron skillet, medium sauce pot, bottles or jars

 

provisions needed

• 6 oz dry chile de arbol (scorched in a dry skillet and seeded)
• 1 lb sweet young carrots (peeled and medium diced)
• 2 large dry chipotle chile
• 8 cloves fresh garlic (peeled and crushed)
• 1 cup sweet onion (peeled and medium diced)
• 1 tsp dry onion bits
• 1 tsp dry garlic bits
• 3 tbsp kosher salt
• ½ tsp dry ground cumin
• ½ tsp dry ground coriander
• ½ cup agave nectar
• 4 cups water (more if needed)
• 1 cup apple cider vinegar
• 2 cups cannabis-infused apple cider vinegar (made in the mb2e)

 

how to make it

-scorch the dry chilis over medium-high heat in a dry cast iron skillet. when done, tear the tops off each chili and knock out as many seeds as possible. set aside the chilis and discard the seeds.

-peel and medium dice the carrots, onion, and garlic.

-in a medium sauce pot, add all remaining ingredients except for the cannabis-infused vinegar, reserving it for later.

-over medium heat, bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, covered.

-let the mixture sit for several hours and cool to room temperature.

-in a high-speed blender, puree the mixture in batches until smooth. (you can strain the mixture if you’d like)

-add the cannabis-infused vinegar to the carrot and chili puree and adjust the seasonings to your liking.

-pour into desired containers and store in the refrigerator for up to 1 year.

-shake well before dousing your breakfast, lunch, or dinner.

*if your sauce seems thick, add more cannabis-infused vinegar to thin it out to your desired consistency.

 

equipment + product source

www.magicalbutter.com (mb2e botanical extractor)

An award-winning chef, avid forager, and wildcrafter. Chef Sebastian Carosi, also known as the short-order cannabis revolutionary, has been cooking with full-spectrum cannabis and eating the devil’s lettuce since the early 90’s. Trained at Portland, Oregon’s Western Culinary Institute, apprenticed under renowned chefs in Italy, and went on to lead the farm-to-fork movement across the United States.

“Moving is nothing new to me, having spent most of my younger years moving from state to state to study and learn about that particular region’s food scene and ingredients. This current move has brought me to the foothills of the Sierra Nevada mountains just outside of Yosemite National Park and about 2 hours outside of the Bay Area. Keeping fresh in my mind, how many 4:20 calendar days I spent up on Hippie Hill in the days of cannabis prohibition makes me appreciate the city that much more.

I’ve met many prominent cannabis activists and forged a few lifelong friendships with the majority of the California cannabis activists who have collectively been responsible for getting cannabis legalization on the ballot and passed in their counties and states. Now that we are 15 years into legalization, it is easy to see that California still leads the way. Whether it be the trends in cannabis products or the combined trends of cannabis and food products, it’s a great time in history to be alive and experience it. And by “it,” I mean legalization. California has always had a notion of healthy eating and living, but until you’ve lived in the different parts of the state, one doesn’t see its true depth. You notice that there is a farmer’s market almost every day of the week, a plant-based diet is standard, and sun-grown cannabis isn’t frowned upon. And although I’ll be doing less foraging in the lush green forests, I’m excited as hell to get super lifted and walk the line of market vendors under the California sky hawking heirloom tomatoes, shoepeg corn, fresh herbs, citrus fruits, avocadoes, and a plethora of leafy greens.

As an award-winning chef, I made it a standard to visit as many farmer’s markets as possible. This helped me learn the vast number of varieties for each particular fruit or vegetable. Carrots, for instance, have 100’s of different varieties. But it’s the Atomic Reds, Scarlet Nantes, Royal Chantenays, True Danvers, and my all-time favorite, the Cosmic Purple. I know I just jumped right into the carrot situation, but there’s much to digest here! Remember that around 60 B.C., the Greeks and Romans used carrots as medicinal plants, but we will keep it simple by making hot sauce.

Although cosmic purple is my favorite, for this particular hot sauce recipe, I usually choose the Royal Chantenay due to its deep dark orange hues and natural, super sweet flavor and size. This open-pollinated heirloom carrot is not only a standard in my garden but also in the seasonal spring and summer carrot recipes I generally pursue. With the abundance of kick-ass Mexican food in California and a farmer’s market full of amazing carrots, it’s only natural to have Bugsy’s Bunny Boss Sauce on hand for all your Latino summer food vibes. I’ve made this hot sauce many times utilizing the entire array of different carrots, and again, I have settled on The Royal Chantenay for its depth of flavor and natural sweetness.

Don’t get me wrong, this is a “hot” sauce, and even though we are talking sweetness, the scorched chile de arbol peppers add that “burn your ass’ quality to the sauce. Being back in California will ensure I have plenty of gastronomic reasons to utilize this boss sauce. I’d recommend trying it on your standard stoner items such as tacos, tortas, burritos, and nachos, remembering it also goes exceptionally well on grilled vegetables, raw oysters, grilled fish, scrambled eggs, quesadillas, hamburgers, and, of course, ubiquitous California avocado toast. I hope you all enjoy this boss sauce recipe as much as I do. Pairing the tropical notes of gastropop cannabis extract by MAS cannabis company with the aggressive heat of this hot sauce truly showcases the sweet nuances of California-grown carrots.”

 

• Recipe by #theshortordercannabisrevolutionary   chef sebastian carosi     @chef_sebastian_carosi on Instagram