Use & Care Manual

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 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