Forget the red stuff. That’s for drive-thru nuggets and kids who still call weed “dope.” This right here? This is green heat with attitude.

We’re talking crisp bell peppers, fresh jalapeño, sharp vinegar, and just enough sugar to keep it from punching you in the face. No tomatoes, no ketchup cosplay — just a bright, bold, cannabis-laced flavor bomb that’s somewhere between a hot sauce and a rebel relish. It’s the kind of sauce you throw on eggs, tacos, or a grilled cheese.

This recipe makes about 1.5 - 2 cups of ketchup.

What you need.

1. 2  jalapenos, sliced
2. 2 large green peppers, large dice
3. 1/2 yellow onion, sliced
4. 1/2 cup Apple cider vinegar
5. 1/3 cup brown sugar
6. 1 clove of garlic, sliced
7. 1 1/2 tsp of salt
8. 1 Tbsp of cooking oil
9. 1 Tbsp of cannabis butter

What you need to do.

1. Take your sliced jalapenos, onions, garlic, and diced peppers and sweat on medium-low heat for about 15 minutes untill very soft. You don't want color so lower the heat if you start to brown the vegetables.
2. Once the vegetables are soft add in your vinegar and sugar and continue to cook on the same heat untill reduced by half and thickened
3. Remove from heat and whisk in the butter and salt untill the butter is fully melted and incorporated.
4. Puree smooth.
5. Chill in the fridge and enjoy!