89
CHIPOTLE KETCHUP
INGREDIENTS
1 medium onion, diced
1 Tbsp. olive oil
1 can (28 oz.) tomatoes, drained and chopped
2 bottled chipotle peppers in adobe, drained and chopped
½ cup cider vinegar
¼ cup light brown sugar
1 Tbsp. molasses
1 tsp. celery seeds
½ tsp. ground cinnamon
¼ tsp. cloves
1. Measure ingredients in order listed into bread pan.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select JAM. Press the START/STOP button.
4. The complete signal will sound when the ketchup is done.
5. Using a pot holder, remove bread pan from baking chamber and
carefully spoon into a heatproof bowl. Cover and allow to stand for at
least 10 minutes to cool.
6. Spoon into blender jar; process on high speed until smooth (about
1 minute).
7. Strain and pour into jars.
8. Store in refrigerator for up to 3 weeks.
MAKES ABOUT 3 CUPS
JAM
BK1065SQ_IB-and-Recipes_21897.indd 89 1/22/18 2:39 PM
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