Cannabis Infused Banana Ketchup

Find the video on our YouTube @ sweetterpenes

Find the recipe in Spanish also!

Ingredients:

· 6 ripe bananas

· 1 small bulb of garlic

· ½ onion

· 3 ribs of celery

· 4 radishes

· 3 sweet peppers

· 1 jalapeno

· 1 teaspoon each cumin, oregano, basil, thyme, sage

· ½ tablespoon each turmeric, ground mustard, curry

· 1 teaspoon ginger

· ½ tablespoon each garlic salt, onion powder

· ¾ cup paprika

· 1 tablespoon Worcestershire sauce

· 1 lime, zested and juice

· ½ cup dark brown sugar

· ¼ cup coconut sugar

· 1 ¼ cup apple cider vinegar

· 4 cups of water

· 2 bay leaves

· ¼ teaspoon saffron

· 1 teaspoon each reishi, chaga and lion’s mane mushroom powder

· 2 tablespoons of beet crystals

· ¼ cup cannabis infused coconut oil or oil of choice

Directions:

1. Dice all veggies and Sautee with a little olive oil.

2. Add all seasonings except bay leaves, mushroom powders, beet crystals and cannabis infused coconut oil. Reserve those to add later.

3. Add sliced bananas and bay leaf. Mash and cook down on low heat for four hours stirring often.

4. Blend smooth. Put it back in the pan.

5. Add in mushroom powders, beet crystals and cannabis infused coconut oil. Mix until fully incorporated.

6. Pour into a bowl to chill.

*If you require a diet free of all nightshades, omit any peppers (including paprika etc.) to this tomato free banana ketchup.

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