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“Pot Wings” recipe (Cannabis Infused Hot Wings)

You will need the following:

  • One Bottle Hot Sauce
  • 1/2 Cup Cannabutter (recipe can be found below)
  • 24 chicken wing parts (12 wings separated into 2 pieces)
  • 1 tbsp Worcestershire sauce
  • Canola Oil (for frying)


  1. Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F. 
  2. Add half the chicken wing parts to the oil and fry them until they’re golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the hot sauce and butter over medium-low heat. Add a splash of Worcestershire sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes. 
  3. Serve with blue cheese dip, celery sticks… and your favorite cold, fizzy beverage.

Cannabutter Recipe:

Directions (slow cooker):

  1. Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
  2. Add butter or oil to a slow cooker. If using butter, add 2 cups of hot water (some people choose not to add the water if using the slow cooker method since the chance of scalding is very small; however, as a precaution, use water the first time and as you get to be a butter-making expert, adjust your method to suit your needs). Turn the heat to the low setting and add the ground herb. Cover the cooker. The infusion is finished when the top layer changes from watery to glossy and thick, 8 to 24 hours (the length of cooking time depends partially on the herb that you’re using; know that cooking for a longer time won’t hurt the butter, just in case you need to leave the slow cooker on overnight or while you’re at work).
  3. Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter or oil is filtered, about 5 minutes. Wrap the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the liquid (discard the solids). CannaOil can now be transferred to a jar and stored at room temperature for up to 3 months. For CannaButter, cover the bowl tightly, and refrigerate the strained butter for at least 3 hours or overnight.
  4. The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Pat the solid butter block with a paper towel, then wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.

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Spicy Shrimp Étouffée Recipe by CMVet

Shrimp Etuffee (CMvet @ HT)
I started making this after moving back to California, and was craving Alligator Soul(in Seattle)!
I recommend using a porcelain coated cast iron pot like a Le Creuset or similar.

  • 1/3 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 small green bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 fresh tomatoes, chopped (or 1 can of stewed tomatoes diced)
  • 1/4 teaspoon Pueblo Dynamite Powder
  • 3 tablespoons seafood seasoning (Old Bay)
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons I’m So Chile Hot Sauce
  • 1 cup fish stock or chicken stock
  • 1 pound crawfish tails ( I never do)
  • 1 pound medium shrimp – peeled and deveined

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker ( I prefer Mohagany), will take 20 – 30 minutes. I use a flat edged wooden spoon. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If it burns, start over. This is where the depth of your Etouffee will come from..
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 30 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

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How To Grow Ghost Peppers

This is How To Grow Ghost Peppers.

In most regions of the U.S., ghost peppers will need to be started indoors 10-14 weeks prior to the last frost for your area. They need around 5 months (140+ days) of very hot and humid weather in order to succeed and will not tolerate any temperatures below 73° F. Your soil temperatures must be around 80° F – 90° F for successful germination. A geographical location with about 70-80% humidity is also ideal for growing ghost peppers.

Growing Location
To have a chance at growing a successful ghost pepper plant, you need to recreate the harsh environment of northern Bhutan, India. This means that outdoor growing in the U.S. may only be possible for regions 5a-11b. Raised beds or very large pots are ideal for ghost peppers because the soil will be much more warm and will stay that way. Choose an area of your secret garden that receives as much sunlight as possible for as long as possible.

Bhut Jolokia (ghost) Peppers can be grown indoors if all ideal conditions are achieved. This will mean grow lights in a room separated from the rest of the house so temperatures and humidity can be kept high.

Ghost peppers need a loamy soil. A peat containing soil tends to work considerably well. When growing ghost peppers you will want to avoid heavy clay and potting mix like miracle grow. The soils pH should around be 6.0 – 6.8 in order for nutrients to not get locked out causing a plethora of problems. It is always a great idea to amend your soil with compost, bonemeal, and fish fertilizer prior to transplanting. This will normally guarantee the plants will have the nutrients they need properly.

Ghost peppers  benefit from a regular diet of organic nutrients or compost tea. You will want to avoid high nitrogen fertilizers. The plants will look nice but your peppers wont be.

Starting seeds is the first tough thing to accomplish when trying to grow Bhut Jolokias. For best results, you should consider germinating your seeds indoors. You will need to soak the seeds in water overnight before sowing. plant one seed in each compartment of your seed starting tray. Provide constant bottom heat, such as from a heating pad or the top of your refrigerator. The soil temperature must remain steady around 80° F – 90° F for successful germination. Keep the planting medium moist, but never sopping wet. You will need to keep out of direct sunlight until the first sprouts appear from the soil. You may  cover the top of your seed starting container with plastic to help maintain moisture in the soil. Germination should occur around 7-21 days but  can take up to 40 days, so be patient and don’t cry.

You should transplant seedlings into 3 to 4-inch plastic pots as soon as the second set of true leaves appear on your plant. Please do not transplant outdoors until temperatures reach a constant 70 degrees F or higher, even at night.

When you are ready to transplant outdoors you will have to harden off your seedlings. This means bringing them into the outdoor environment very slowly so they get used to fluctuating temperatures and higher amounts of light.You will need to place the seedling pots outdoors during the day for a couple hours the first day adding an hour or so every day after. Do this for about ten to twelve days. On the 10th day you should leave them outside overnight. The next day you should transplant into some moist soil before it gets too hot outside. Transplant seedlings 2-3 feet apart.

Water on a schedule. Give them a good long soaking about twice per week during dry periods. Keep the soil moist but not drenched or saturated. The best times to water are early in the morning or after the sun starts to set. NEVER water during high noon or you are asking for your plants to get cooked

You will also want to keep your ghost peppers free of weeds and other nasty things.

Proper pollination is key to growing successful ghost peppers. Try to introduce bees and other beneficial insects by growing lots of flowers in your garden. Make sure the peppers are grown in a spot with good air circulation and spaced properly. If you are not noticing lots of beneficial insects in and around your pepper plants and if they are producing flowers but not fruit, you may need to hand pollinate. Use a small, clean paintbrush and gently brush the center bud of each flower. The idea is to spread pollen from flower to flower.

Your ghost peppers will change from green to orange and then to a brilliant striking red when they are ready to be picked. You will always want to wear gloves while handling your new ghost peppers and remember avoid contact with the face or eyes AND KEEP AWAY FROM CHILDREN. You can pull them directly off the plant or you can cut their vines. You can eat or prepare them fresh or dry them. Use this recipe as a beginners guide!

Other Thoughts

Ghost peppers can be very tasty if you use them in proper ways. I personally enjoy smoking ghost peppers over a nice bed of Apple Wood! Please treat ghost peppers and hotter peppers with respect, they can seriously hurt you if you do not know what you are doing. Super hot peppers are NOT to be used as pranks and are to be used responsibly. From pest deterrent to supreme culinary works of art, ghost peppers are a great tool. A suggested use is to make your very own hot sauce!

A lot of people only know one way of growing plants and that is in soil. Did you know you could grow in a water and nutrient solution? Beginning your own hydroponic system will help you learn why plants need particular nutrients and growing environment as well as giving you the best from your plants.

Why do you want to grow in hydroponics? Lets take a look at some pro’s and con’s.


  • More control over growing environment
  • Better nutrient uptake directly correlates to better yields, hotter peppers, and better tasting fruits.
  • Faster growth.
  • Semi-pest resistant


  • Can get expensive

There are many different types of hydroponics setups, a few of them are: DWC (Deep Water Culture), Ebb and Flow (flood and drain), NFT (Nutrient Film Technique), Aquaponics (sustainable relationship using fish and plants), and more!

We are going to be going through DWC systems today. It is called deep water culture because the roots are suspended in a light nutrient solution that has an aquarium air stone in it to oxygenate the water so the plant can actively uptake nutrients to grow.

For a basic DWC system you will need the following:

First you need to get yourself a 5 gallon bucket at your local hardware store. Black or dark blue is preferable so you dont have to deal with algae problems that you would have if you used white 5 gallon buckets.

Take your net pot lid and drill a 1/4 inch hole in the top about 1.5 inches away from the center like so. After completing this step, run your air tubing from the air outlet of your pump to the air stone while passing through the hole you drilled in the net pot lid earlier


Fill with water to the bottom of the net pot like so and add nutrients to water. Follow the directions on your chosen nutrients (THEY MUST BE HYDROPONIC NUTRIENTS, NOT MIRACLE GROW)


Put a seed in the rapid rooter in its proper orientation making sure the seed hole faces up.


Place rapid rooter into the net pot and surround it with hydroton

Turn on the pump and grow light and for the first 8 weeks of the plants life set the light to 18 hours on and 6 off.

This should be enough information to get you started with your very own hydroponics DWC setup! So get out there, research more on it and come on back and we will explore more about hydroponics.

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Camarones a la Diabla by K. Castellanos

Camarones a la Diabla is a spicy shrimp dish thats sure to please the seafood lover! Spicy shrimp is here for you.

  • 2 lbs med shrimp
  • 1 stick butter
  • 1/2 white onion
  • 1 small can tomato sauce
  • Juice from 1 large orange
  • 1/4 cup Pueblo Red hot sauce
  • 10 garlic cloves
  • 2 cups chicken stock
  • 3 chile chipotles
  • 1 Tbsp knorr chicken base
  • Pepper and salt to taste
  1. Blend onion, tomato sauce, orange juice, Taco Fuego, Garlic, Chicken Stock, Knorr chicken base, and chipotles for 3-4 min until well blended
  2. Add a stick of butter to a pan and cook shrimp 3-4 min then add sauce mixture cook until shrimp are done
  3. Serve with rice
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Painapple Carolina Reaper Pepper Jelly

Want a delicious hot pepper jelly recipe? Look no further! Pepper jelly can be used in replacement for almost any jelly. Put it on your bird this Thanksgiving!

You will need the following ingredients.

  • 6 1/2 cups sugar
  • 1/2 cup vinegar
  • 2 bottles Painapple Hot Sauce
  • 1/2 tsp margarine
  • 1 pouch Certo Liquid Pectin
  • 8 half pint canning jars with lids and bands


  1. Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. Combine Painapple Hot Sauce, Vinegar, Margarine, and Sugar in a pot. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
  3. Stir in pectin and then return mixture to a full rolling boil and boil exactly 1 minute while stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  4. Immediately fill jars while filling to within a quarter inch (7.5mm) of tops. Wipe the jar rims and threads and then cover with the two-piece lids. Screw bands down tightly and then place jars on elevated rack inside canner. Lower the jar rack into the canner. Your water must cover jars by 1 to 2 inches. You can add boiling water, if necessary. Cover the canner and bring the water to a gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If the lid do springs back the lid is not sealed and refrigeration is needed

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How to make red chile enchiladas

Want to know how to make the best enchiladas with a red chile sauce? You’ve found the right place! We have been tinkering with this enchilada recipe ever since we moved to Pueblo, Colorado. For this recipe we use Pueblo chiles as they are local to the area. You can get away with using almost any red chile for this recipe, even red habanero for some ultra spicy enchiladas! We have designed this recipe with some built in flexibility so you can tinker with it too.

For delicious red chile enchiladas, just follow this recipe.


  • 2 Pounds red chile, we used Pueblo Chiles.
  • 3/4 to 1 cup water
  • 1/4-1/2 cup vinegar
  • 2 tsp cumin
  • 1/4 cup red onion
  • Salt to taste
  • 1-2 cups cheese of choice
  • 8-10 corn tortillas


Defrost your Red Chile


Preheat your oven to 450° F (230° C). While it is heating up make the red chile enchilada sauce by combining the ingredients in a pot and boiling until all ingredients are tender and transfer to blender. After this, strain (optional) and return to pan and continue to heat on low


Spread some red chile sauce on the bottom of your pan and set aside.

Brown whatever type of meat you are using, and season to taste.

Take your Corn Tortillas and soften them in a pan with a bit of hot oil in it over medium heat.


Roll up your red chile enchiladas like so with the overlap side down.


Cover enchiladas with more red chile sauce


Sprinkle with the cheese


Bake in 450° oven for 12-15 minutes or until your cheese is how you like it. It feels good to make your own enchiladas, doesn’t it?

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Pueblo Joe (Sloppy Joe)

You’ve all heard of a Sloppy Joe sandwich, now try the Pueblo Joe!

You will need the following.

  • One Bottle of Pueblo Red hot sauce
  • 1 lb ground beef
  • 1 white onion diced/minced
  • 1/3 cup hot water
  • 1 tsp corn starch + 2 tbsp water mixed. (corn starch slurry)
  • brown sugar to taste


  • Brown ground beef and white onion together.
  • While meat is cooking combine your bottle of Pueblo Red, hot water, and brown sugar.
  • After meat is browned and heat still on medium-high, pour over sauce mixture and corn starch slurry; let thicken
  • Serve on buns!

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Eggplant and Potato Chili Con Carne by Yesenia’s Mom

This recipe was brought to us by Yesenia’s Mom!


  • 1 lb ground beef
  • 1 medium white potato cooked (fried or boiled or oven roasted)
  • 1 Small oven roasted egg plant
  • 1 can sweet corn
  • 1 can tomato sauce
  • 1-2 cloves garlic
  • 1 red bell pepper minced or chopped
  • 1 small onion minched
  • 1 tbsp PexPeppers Pueblo Dynamite Seasoning


  • Grill or oven roast potatoes and eggplant
  • On medium temperature cook ground beef with adobo seasoning, garlic, minced onion, and bell pepper until meat is browned.
  • After ingredients are cooked, add tomato sauce or puree.
  • Let the sauce cook in with everything for a bit and then add the sweet corn and, eggplant, and cooked potatoes.
  • Add half of cup of water and Pueblo Dynamite powder to taste.
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Super spicy beef jerky recipe using hot sauce

3 words. Super Spicy Jerky

You will need the following

  • 6 large limes
  • 1-2 tablespoons of salt
  • 2 tablespoons of pepper
  • 3 oz liquid smoke
  • about 1 oz Atom Splitter or Cherry Popper
  • 2.25 lbs meat with fat cut off and cut into strips

Marinate your strips of beef in our Atom Splitter/Cherry Popper hot sauce, some lime juice, pepper, salt, and liquid smoke for 18 hours (24 hr for max burn/flavor)

Put on a pair of NITRILE gloves and transfer meat strips to your dehydrator @ 165 until it is dried to your tastes. Eat quickly as this an uncured beef jerky.