Truth Seeker
New Member
I came up with this wonderful barbeque sauce in the eighty's. Today, I have modified the recipe to offer medical cannabis patients a greater choice of recipes to use in their modified lifestyle diets.
Use this sauce hot or cold and on everything you would normally use barbeque sauce for.
For those of you that do not require the medical cannabis, just leave that ingredient out and you can enjoy this classic sauce too.
Yield: 2 Quarts
In a food processor add:
6 cloves Garlic
1 whole Walla Walla Onion
1/4 ea Red, green and yellow pepper (as old and as soft as you can find them)
1 Tablespoon fresh shred Horseradish
2 Teaspoons Cumin
2 Teaspoon Celery salt
1 Tablespoon Blended Chili powder
2 Tablespoons ground and stemmed Cannabis
Blend in processor until smooth.
In a 3 quart stainless steel sauce pan add:
28 oz Tomato sauce
14 oz Tomato paste
4 oz Brown sugar
3/4 Cup Dark Molasses
1 Tablespoon Louisiana Hot Sauce
1/4 Cup Worcestershire sauce
2 Teaspoons Liquid smoke
1/4 Cup Soy sauce
Now add all ingredients from the bowl of the food processor
Place sauce pan onto the stove and begin to heat and stir to a boil.
Once the sauce has reached a boil cover pan and remove from the heat.
Allow the sauce to cool to 145 degrees then pour it into a glass container.
Refrigerate the Barbeque Sauce for 24 hours before using.
Enjoy!
Source: Recipes that can make some lives easier; Cannabis Barbeque Sauce - Seattle Chef About Town | Examiner.com
Use this sauce hot or cold and on everything you would normally use barbeque sauce for.
For those of you that do not require the medical cannabis, just leave that ingredient out and you can enjoy this classic sauce too.
Yield: 2 Quarts
In a food processor add:
6 cloves Garlic
1 whole Walla Walla Onion
1/4 ea Red, green and yellow pepper (as old and as soft as you can find them)
1 Tablespoon fresh shred Horseradish
2 Teaspoons Cumin
2 Teaspoon Celery salt
1 Tablespoon Blended Chili powder
2 Tablespoons ground and stemmed Cannabis
Blend in processor until smooth.
In a 3 quart stainless steel sauce pan add:
28 oz Tomato sauce
14 oz Tomato paste
4 oz Brown sugar
3/4 Cup Dark Molasses
1 Tablespoon Louisiana Hot Sauce
1/4 Cup Worcestershire sauce
2 Teaspoons Liquid smoke
1/4 Cup Soy sauce
Now add all ingredients from the bowl of the food processor
Place sauce pan onto the stove and begin to heat and stir to a boil.
Once the sauce has reached a boil cover pan and remove from the heat.
Allow the sauce to cool to 145 degrees then pour it into a glass container.
Refrigerate the Barbeque Sauce for 24 hours before using.
Enjoy!
Source: Recipes that can make some lives easier; Cannabis Barbeque Sauce - Seattle Chef About Town | Examiner.com
