1 onion medium, finely chopped
1 tablespoon garlic minced
1/4 cup cannabis infused vegetable oil
2 tablespoon chili powder
1/2 teaspoon ground cumin
2 teaspoons black pepper
1/4 teaspoon cayenne pepper optional
24 ounces ketchup 1 bottle
1 cup dark brown sugar
1/4 cup apple cider vinegar
1/4 cup mustard yellow or brown
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
Salt to taste
Heat oil over medium-low heat in the bottom of a medium saucepan.
Add onion and cook, stirring, until softened, about 3 minutes.
Add garlic and cook, stirring for another minute before stirring in the chili powder, cumin, black pepper and cayenne, if using.
Stir in the ketchup and remaining ingredients.
Bring to a simmer, stirring frequently, and cook, uncovered, for about 20 minutes, stirring often. (It helps to have a splatter screen to cover your pot.)
Cool and refrigerate until ready to use. Can be made up to 4 days ahead of time.