4th of July Infused Condiments Recipe: Ketchup, Mustard, & BBQ Sauce


Summer is finally here and it’s time to get saucy! There’s nothing better than a barbecue by the lake on a hot July 4th weekend. But this holiday is notoriously family-friendly so many smokers feel out-of-place hotboxing their camping tent next to grandma. But here at Marijuana.com, we’ve got your back. Now you can medicate (or recreate) without the huge clouds of smoke. Introducing…infused condiments. You were going to use them anyway, why not make them medicated?!


The following recipes will teach you how to make the top three condiments from scratch (which means no high fructose corn syrup!) Making these sauces at home (or on-the-go) is surprisingly simple and you probably already have all the ingredients in your kitchen cabinet.

Note: If you don’t feel like whipping up sauces from scratch, it’s just as enjoyable to mix canna-oil or cannabis distillate into store-bought condiments.

Once your sauces are nice and infused, be sure to label them well so you don’t surprise anyone with an unexpected high 🙂


What You’ll Need:


1 tablespoon of infused olive or coconut oil (or sub 1 tablespoon of distillate)

6 ounces (1 small can) of tomato paste

2 tablespoons of apple cider vinegar

1/2 cup of water

1 tablespoon of brown sugar

1 teaspoon of salt

1 teaspoon of onion powder

1 teaspoon garlic power

1/8 teaspoon of allspice

Throw all the ingredients into a medium saucepan and whisk together. Once the mixture is brought to a boil, turn down the heat to a simmer. Cover and cook for 30-60 minutes. Chill in the refrigerator before using. Store in the fridge for up to two weeks.


What You’ll Need:


1 tablespoon of infused olive or coconut oil (or sub 1 tablespoon of distillate)

4 tablespoons of dry ground mustard

1/4 cup of water

3 tablespoons of white distilled vinegar

1/4 teaspoon of salt

1/8 teaspoon of garlic powder

1/8 teaspoon of turmeric (optional* for color)

Whisk all ingredients together in a medium saucepan. Bring to a boil, then simmer until thickened — about 5 minutes. Cool completely before using. Store in the refrigerator for up to two weeks.

BBQ Sauce

What You’ll Need:


1 tablespoon of infused olive or coconut oil (or sub 1 tablespoon of distillate)

2 cups of ketchup

1 cup of water

1/2 cup of apple cider vinegar

5 tablespoons of light brown sugar

5 tablespoons of sugar

1/2 tablespoon of ground black pepper

1/2 tablespoon of onion powder

1/2 tablespoon of ground mustard

1 tablespoon of lemon juice

1 tablespoon of Worcestershire sauce

Combine all ingredients in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Keep simmering, uncovered, stirring often, for 1 hour and 15 minutes.

We hope these sauces bring a new high to your 4th of July!

Take pictures of your final masterpieces and share them with us on Instagram @marijuanadotcom 

If you liked this recipe, you’re sure to like….

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420 Munchies: Chronic Grilled Cheese Recipe

How to Make Cannabis-infused Lemonade

About Author

Allie is a NW-based content curator for Marijuana.com and an organic farmer at TKO Reserve. She has been a professional in the marijuana industry since she was 18 years old, spending the first five years of her career working for Dope Magazine as lead photographer. Allie has worked on mainstream projects such as Idiot's Guide: Growing Marijuana, Branding Bud: The Consumerization of Cannabis and her own self-published book, As The Grass Grows.

1 Comment

  1. Edibles are bad for the cannabis movement, especially in cases like this, where the user isn’t sure what dose they are consuming. I don’t get the fascination of putting weed in your food. Make a tincture so you can measure your dose and if you want to put it on your hot dog at least you will know how much you are consuming.

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