This cannabis infused ketchup recipe takes more work than most edibles — but the result is a rich, spiced, homemade weed ketchup that keeps for up to three weeks and tastes nothing like store-bought. Made from real crushed tomatoes, caramelised onions, and cannabis-infused honey, it is the best infused condiment for burgers, fries, or taking to any fast food spot in a small sealed container.
Cannabis Infused Ketchup Recipe: Ingredients
This cannabis infused ketchup recipe makes approximately 2 cups (500 ml) of finished ketchup. Scale up if needed — and use a large pot. The tomatoes bubble aggressively during the simmer phase and will overflow a small pan.
- 2 tbsp neutral oil (sunflower, canola — not olive or grape seed)
- 1 medium Spanish onion, diced
- 4 cloves garlic (or 4 tsp minced garlic)
- 1 tbsp salt
- 4 tbsp tomato paste
- 2 tsp curry powder
- ½ tsp allspice
- ½–1 tsp cayenne pepper (to taste)
- 1 tsp ground mustard (or regular mustard)
- ¼ cup apple cider vinegar
- ½ cup brown sugar
- 1 can (780 g / 28 oz) crushed tomatoes
- 4 tbsp cannabis-infused honey
- 2 tbsp tincture pulp / cannabis sludge (optional, for extra potency)
Infused Ketchup Recipe: 5-Step Stovetop Method
Here is the full infused ketchup recipe process from start to jar:
- Sauté aromatics. Heat neutral oil in a large pot over medium. Add diced onion, garlic, and salt. Cook 5–7 minutes until translucent. Do not let it brown.
- Add tomato paste and spices. Stir in the tomato paste and cook 2–3 minutes to caramelise. Add curry powder, allspice, cayenne, and mustard. Cook another 2 minutes stirring constantly.
- Add liquids and tomatoes. Pour in apple cider vinegar, brown sugar, and the full can of crushed tomatoes. Stir to combine, then drop heat to low.
- Simmer and reduce. Simmer partially covered for 20–30 minutes, stirring every 2–3 minutes, until the ketchup has thickened. Use a large pot to avoid boil-over — this stage splatters.
- Blend with infused honey. Remove from heat and let cool 5 minutes. Transfer to a blender with the infused honey and tincture pulp. Blend until completely smooth, then ladle into a sealed glass jar and refrigerate.
Cannabis Infused Ketchup: Dosing and Potency Tips
Getting the dose right is the most important step when making cannabis infused ketchup. Two cannabis sources are used here — infused honey and tincture pulp — which work together to boost potency. If your infused honey is already strong, skip the tincture pulp and use honey alone.
Tincture pulp (the leftover dried plant matter from making tincture) still contains residual cannabinoids. As Fordee notes in the video, adding pulp to cannabis infused ketchup is a “Russian roulette” dose — useful for boosting a weak batch but harder to dial in precisely. Always start with a small serving and wait 90 minutes before eating more.
Cannabis Ketchup vs Store-Bought: Why Homemade Wins
The difference between homemade cannabis ketchup and a bottle off the shelf is night and day. Store-bought ketchup is mostly high-fructose corn syrup with a little tomato flavour. This cannabis ketchup is made with real crushed tomatoes, caramelised aromatics, curry powder, allspice, and apple cider vinegar — a complex, spiced condiment that happens to get you high.
The extra work is worth it. A batch takes about 45 minutes total and keeps for three weeks in the fridge. You end up with 500 ml of the best ketchup you will ever taste, infused with a full batch of cannabis honey.
Weed Ketchup: How to Use It
Weed ketchup is one of the most versatile infused condiments you can make. Here is how to use it:
- On burgers and fries — the classic use. One tablespoon of strong weed ketchup is usually enough for a comfortable session.
- As a dipping sauce — use as-is for nuggets, onion rings, or roasted vegetables.
- Mixed into fry sauce — blend weed ketchup with mayo for a cannabis-dosed dipping sauce.
- On the go — portion into a small sealed container and carry it to any restaurant. Add it to your order tableside for a discreet infused upgrade anywhere.
Weed Infused Ketchup: Storage and Shelf Life
Store your weed infused ketchup in a clean, sealed glass jar in the refrigerator. The apple cider vinegar acts as a natural preservative and keeps the weed infused ketchup fresh for up to three weeks. Label the jar with the date you made it. If you use it regularly, make a fresh batch weekly — 45 minutes of prep time is nothing when the result lasts all week.
Frequently Asked Questions
How long does this cannabis infused ketchup recipe last?
Up to 3 weeks refrigerated in a sealed glass jar. The apple cider vinegar acts as a natural preservative. Label the jar with the batch date.
Can I use olive oil in this weed ketchup?
No — olive oil has a strong flavour that will dominate the finished ketchup. Use a neutral oil like sunflower, canola, or vegetable oil so the tomato and spice flavours come through cleanly.
Do I have to add tincture pulp to the weed infused ketchup?
No. The pulp is optional. If your infused honey is already potent, skip the pulp and use the honey alone. The pulp is useful for boosting a lightly dosed honey batch but exact potency is harder to predict.
What can I put cannabis ketchup on?
Anything you would normally put ketchup on — burgers, fries, eggs, meatloaf, hot dogs, sandwiches. You can also carry it in a small container to add to fast food. Check out the Infused Happy Meal video to see it in action at McDonald’s.
References
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🛒 Curry Powder – https://amzn.to/3NS0mpUk
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