Infused Ketchup! 10 mg per serving.
3 ½ oz sugar
3 oz minced onion
1 tbsp minced garlic
6lb crushed tomato
2 roasted red peppers
8 oz red wine vin
4 oz bals. Vin
1 gram THC distillate (variance; add 1 gr CBD )
2 tbsp canola oil
dash of cayenne
Lightly heat canola oil on low heat, mix in distillate until smooth.
Cook the sugar over medium heat until it turn amber in color. Add onion and garlic
Add tomatoes and roasted peppers cook 5-10 min over med heat
Add vinegars and reduce until thickened(about 20min) add cayenne
Strain mix through fine sieve
Blend in infused canola oil to finish.
6mg per one oz serving. Apron 120 servings per recipe.