Who makes their own condiments? You do! Especially if you want to infuse them with cannabis. Now you can add them to hamburgers, hot dogs, french fries, or whatever else you can dream of putting ketchup and mustard on!
Cannabis Infused Ketchup and Mustard
Equipment
- Blender or food processor
Ingredients
For the mustard
- ⅓ cup mustard seeds
- ⅓ cup apple cider vinegar
- ⅓ cup water
- 2 tablespoons cannabis olive oil
- 1 teaspoon tumeric
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
For the ketchup
- 3 tablespoons cannabis olive oil
- 1 medium onion chopped
- 2 garlic cloves chopped
- ½ tablespoon ginger chopped
- ½ tablespoon red pepper flakes
- ¼ teaspoon all spice
- 2 tablespoons tomato paste
- 1 (28 oz.) can whole peeled tomatoes
- ¼ cup brown sugar packed
- ¼ cup apple cider vinegar
- 1 bay leaf
Instructions
For the mustard
- Combine all ingredients in an airtight container and let sit at room temperature for 2 days.
- Using a food processor or blender, grind the ingredients until you reach your desired consistency.
- Store in an airtight container in the refrigerator for up to 4 months.
For the ketchup
- In a medium-sized sauce pan over medium heat, cook the onions in the cannabis olive oil until they are translucent.
- Add the garlic and cook until fragrant, about 1 minute more.
- Add tomato paste and cook until it begins to brown, and then add the rest of the ingredients.
- Bring to a boil and reduce the heat to a simmer. Cook for 20 minutes.
- Remove the bay leaf. Then using a blender or immersion blender, puree the ketchup until smooth.
- Transfer back to the pot and simmer on low heat for 1 hour until the ketchup thickens to your desired consistency.
- Store in an airtight container for up to 3 weeks.