Cannabis infused-ketchup is a versatile condiment that can be applied to your favourite barbecued foods, used as a dip for fries, or even eaten with mac ‘n cheese.
This recipe was designed to be low dose* (approximately 4mg of THC per tablespoon), though the results will depend on the potency of your infusion and can be adjusted accordingly.
- 2 tablespoons canola oil
- 1 Spanish onion, diced
- 4 cloves garlic, crushed and finely chopped
- 1 tablespoon Kosher salt
- 4 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon ground mustard
- ½ teaspoon allspice
- ¼ teaspoon cayenne pepper
- ¼ cup apple cider vinegar
- ½ cup brown sugar
- 1 28 ounce can crushed tomatoes
- 4 tablespoons cannabis-infused honey
- In a saucepot over medium heat, add the oil, onions, garlic, and salt. Sweat for 5 minutes until translucent
- Add the tomato paste and cook for 2-3 minutes, stirring frequently, then add the spices and cook an additional 5 minutes, until fragrant, then add the apple cider vinegar
- Reduce the heat to low and add the brown sugar and crushed tomatoes and cook for 20-30 minutes until reduced and thick, stirring every 2-3 minutes
- Add the cannabis honey and remove from heat for 5 minutes before adding the ketchup to a blender and puréeing until smooth
Yield: 2 cups of ketchup
*Tips for Dosing Cannabis Infusions
The potency of your infusions depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes. Click here for more information on why potency is so difficult to measure in homemade cannabis edibles.