Pepper Chutney; Chipotle Ketchup - Breadman BK1050S Recipe Book

PePPeR ChUTNeY

INGReDIeNTS
1 medium green pepper, seeded and diced
1 medium red pepper, seeded and diced
1 bunch green onions, sliced
½ cup sun dried tomatoes, chopped
5 jalapeno peppers, seeded and diced
2. large cloves garlic, minced
¼ cup fresh cilantro, chopped
4½ cups sugar
1 package (1.75 oz.) powdered pectin
1 cup cider vinegar
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1. Measure ingredients 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 preserves are done.
5. Using a pot holder remove bread pan from baking chamber and
carefully pour the mixture into clean jars.
6. refrigerate jars to cool.
7. Store in refrigerator up to 3 weeks.
maKeS aBOUT 2½ CUPS

ChIPOTle KeTChUP

INGReDIeNTS
1 medium onion, diced
1 tbsp. olive oil
1 can (2.8 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
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