Homemade Rotel Tomatoes Recipe 365

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ROTEL TOMATOES - HOMEMADE COPYCAT



Rotel Tomatoes - Homemade Copycat image

Make your own Rotel Tomatoes to suit your taste. You can make it hot or mild. Source: Now Your Cookin'

Provided by Miss Annie

Categories     Sauces

Time 40m

Yield 1 Quart

Number Of Ingredients 3

1 1/2 quarts peeled chopped seeded tomatoes (about 4lbs)
12 jalapenos or 12 hot chili peppers, diced
1 teaspoon salt

Steps:

  • Place in 4 quart saucepan, and simmer until reduced to 1 quart.
  • (Measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge).
  • The cans at the grocers are 10oz in size, so freeze in 1 cup portions.
  • This way you can adjust the hot peppers to suit yourself, and making small batches is so easy!
  • Remember, freezing makes the peppers hotter.

CANNED TOMATOES & CHILIES: ROTEL COPYCAT RECIPE



Canned Tomatoes & Chilies: Rotel Copycat Recipe image

Make and boiling water can (or freeze) this Rotel copycat recipe at home using fresh, simple ingredients - it's truly like the real thing!

Provided by Jami Boys

Categories     Canning & Preserving

Time 2h

Number Of Ingredients 7

12 cups cored, peeled, and quartered tomatoes (about 32 medium round tomatoes)
1 cup finely chopped chili peppers (anaheim, ancho, or other mild pepper *)
1 tablespoon canning salt
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon coriander
Citric Acid to add to jars: 1/4 teaspoon for each pint

Steps:

  • Wash, core, peel and quarter tomatoes. Add to a large stockpot.
  • Wash, stem, and seed chilies (leave the seeds to increases spiciness if you'd like). Finely chop by hand or cut into large pieces and finely chop in a food processor.
  • Add chilies, salt, pepper, oregano, and coriander to tomatoes in stockpot, bring to a low boil, reduce heat and simmer for 10 minutes.
  • While tomato mixture is simmering, prepare canner, jars and lids (see note for a tutorial for water-bath canning).
  • To clean, hot, pint canning jars, add 1/4 teaspoon citric acid or 1 tablespoon lemon juice (if using quart jars, add 1/2 teaspoon citric acid or 2 tablespoons lemon juice).
  • Ladle the tomato-chili mixture into each jar, leaving 1/2-inch headspace. Remove bubbles with a spatula, wipe rims, and attach lids.
  • Add jars to canner, cover, bring to a boil and process 40 minutes for pints (50 minutes for quarts), adjusting heat as needed to maintain a soft boil. When timer goes off, remove lid, turn off heat and allow jars to sit in canner 5 minutes.
  • Remove jars from canner to a towel-lined counter and let cool 12 to 24 hours. Remove rings for storage and check lids to be sure they've sealed (gently pull up with your fingers). Refrigerate any that didn't seal.

Nutrition Facts : ServingSize 2 tablespoons, Calories 7 kcal, Sugar 1 g, Sodium 82 mg, Fat 0.1 g, Carbohydrate 1.6 g, Fiber 0.5 g, Protein 0.3 g

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