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Special equipment: blender, saucepan with tight-fitting lid
Summer is the perfect time to whip up a big batch of infused ketchup for all of your grilled meats. This infused ketchup is smokey with a balancing tang of vinegar that’s easy for cooks of any level to make. Use it on french fries, hot dogs, burgers, and anywhere else you love ketchup.
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The benefits of making edibles
When it comes to benefitting from cannabis, edibles aren’t the quickest delivery method. They take time to make and a few hours to peak, so it can be tempting to skip it entirely and just roll up a joint. But who doesn’t want to keep a bottle of infused ketchup on hand, ready to add a boost of cannabinoids to whatever you’re making for dinner?
Consuming edibles is a different experience than smoking. Edibles are processed through your digestive tract, so they can take one or two hours to kick in and up to four hours to reach the peak of the experience. In your gut, THC molecules are converted into 11-hydroxy-THC, a metabolite that can be twice as strong as THC – which is why edibles can hit more powerfully than smoking.
Edibles are also more discreet than smoking. There’s no ground weed or smoke smell to worry about, so you can have an edible anytime, anywhere.
Common edible mistakes
As mentioned above, edibles hit harder than smoking. So when trying a new edible (especially a homemade one) start with a low dose and ride it out – don’t add more. At least for the inexperienced user, adding more edibles too soon can easily result in side effects, and even contribute to greening out. If you don’t get the experience you want, you can increase the dosage next time – you’ll be glad you didn’t overdo it.
Store your edibles out of the reach of children and pets – THC isn’t good for either. And keep your edibles well labeled. You don’t want Grandma to pour herself a large serving of ketchup, only to find out it was infused after she ate it all!
How to make cannabutter
Cannabis butter is a staple of any stoner kitchen. It’s easy to make, stores well, and can be used in any recipe that calls for butter for a boost of cannabis.
It takes a few hours to make cannabutter, but consider your time an investment in your future highs – you’ll be glad you did. And speaking of investing time into your high, never make butter without decarboxylating your weed first.
(Don’t want to use butter? You can always swap in cannabis oil)
The importance of decarboxylation
Decarboxylation is the process of changing acidic cannabinoids in the raw cannabis plant into the neutral cannabinoids you know and love. Decarboxylation is a key step in homemade edibles, because without it, you’ll be cooking with THCA and CBDA.
The decarb process requires heat, which your lighter takes care of when you smoke. But for edibles, you have to force the process first in order to get cannaoil or cannabutter that’s as dank as it is delicious.
Decarbing your weed takes time, but it isn’t hard. Roughly break up your cannabis flower and put it in the oven to bake before adding it into your butter. (And if you really want to skip a step, invest in a decarb machine to make the decarb process quick and easy.)
Ingredients
- 0.5 tsp
smoked paprika
- 2 cups
cherry tomatoes
- 1 cup
water
- 1 tbsp
olive oil
- 1 tbsp
maple syrup
- 0.5 tbsp
salt
- 1 tbsp
coconut or apple cider vinegar
- 1 tbsp
infused cannabis butter or oil
- 2.5 ml
smoked paprika
- 500 ml
cherry tomatoes
- 250 ml
water
- 15 ml
olive oil
- 15 ml
maple syrup
- 2.5 ml
salt
- 15 ml
coconut or apple cider vinegar
- 5 ml
infused cannabis butter or oil
Instructions
- Warm a medium saucepan over low heat. Add paprika and, stirring constantly, cook until aromatic, about 30 seconds.
- To the pan add tomatoes, water, olive oil, maple syrup and salt and bring mixture to a simmer. Cover and continue simmering until tomato skins split, about 10-15 minutes. Remove from heat and transfer to a bowl to cool.
- Once cooled, transfer mixture to a blender and add vinegar and cannabis. Puree mixture until smooth. Serve immediately or transfer to an air-tight container and store in the refrigerator for up to one week.
Chef Jordan’s tip
Canned tomatoes, chopped tomatoes and any other tomato would substitute well in this recipe. Cooking times may vary.
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