Cannabis Infused Ketchup and Mustard
When you make your own cannabis infused condiments, you can turn anything into an edible!
Servings: 12
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.