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Photo Credit: Gradi Jordan
With summer celebrations such as the 4th of July quickly approaching, outdoor activity increases and the demand for barbeque is high. This is a favorite recipe for homemade barbeque sauce, which can be made with or without infused cannabis oil. Our family makes large batches (as this recipe demonstrates) and stores it in the refrigerator all season long.
- 10 yellow onions
- 3 large cans of tomatoes (or fresh – even better!)
- extra virgin olive oil (or any infused oil – cannabis is a delicious choice and an excellent way to get medicated)
- black pepper
- red pepper
- hot sauce
- brown sugar
Begin peeling and cutting onions and garlic. In this instance, we used 4 large tablespoons of pre-chopped garlic in addition to some red pepper flakes, coarse ground black pepper and salt. Slow roast the garlic and onions in extra virgin olive at 325 Fahrenheit for at least two hours, stirring every 30 minutes.
While the onions and garlic are roasting, open 3 large cans of diced tomatoes and place them in a crockpot. Add black and red pepper and salt to taste. Also add about 1 cup of vinegar and a cup or so of brown sugar, to taste. Allow this mixture to cook on high, stirring occasionally.
Once the onions are thoroughly roasted, tender and caramelized, add them to the mixture in the crockpot and let simmer at least six hours.
Enjoy this versatile sauce on everything barbeque, from chicken and burgers to ribs and steak, it adds a kick with a sweet and sour taste that can not be bought in any store.
Hungry for more? Check out other Ladybud recipes here!