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.
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!!