Cannabis-Infused Ketchup

Ketchup and cannabis are kindred spirits – both known for providing the extra zest that makes a meal, or an experience, that much better. This cannabis-infused ketchup elevates on both fronts. Fresh and satisfyingly umami, it’s a gourmet experience, but don’t let that stop you from slathering it on your burgers and grilled cheeses, or using it as a dip for fries. To really bring out the sweetness of the tomatoes, we recommend using a cannabis with strong citrus flavours when infusing the honey that gives this sauce its kick.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

30-40 min
Yields 4 cups
10 min


1 28 oz can of chopped tomatoes

1 5.5 oz can tomato paste

1 large onion, chopped

1 cup red wine vinegar

1/4 cup vegetarian hoisin sauce

1/2 cup cannabis honey

1/2 cup infused olive oil

1/2 teaspoon ground allspice

½ cup Worcestershire sauce

2 tbsp Dijon mustard

2 or 3 bay leaves

Salt & pepper to taste


Put all the ingredients into a large saucepan. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces by half, about 30 minutes.

Cool the ketchup to room temperature (it’ll explode all over your kitchen and make a huge mess if you blend when it is hot!), and then purée the mixture in a food processer, blender or in the pot using an immersion blender.

Store in an airtight container in the fridge and put add it to EVERYTHING!!

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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