Homemade Rotel Tomatoes Recipes

HOMEMADE ROTEL - TOMATOES & GREEN CHILIES

Steps:

• First you need to remove the skin from the tomatoes. Do this by preparing a large pot of boiling water. Cut an "x" on one side of the skin of each tomato.
• Place the tomatoes in the boiling water bath for 30-60 seconds.
• Immediately remove with a slotted spoon and add to a ice water bath. Remove after about 5 minutes.
• Peel the skin (it should slide off easily), chop the tomatoes and add to a large stock pot. Chop the peppers and onion, and add to the pot. Add the vinegar, sugar and canning salt.
• Bring the mixture to a boil then reduce the heat and simmer on medium-low for 45 minutes.
• While the mixture is cooking, wash and sterilize the half pint canning jars (about 7-8).
• Remove the tomato mixture from the heat and add the lemon juice. Stir to combine. Using a ladle fill each half pint jar leaving a half-inch head space.
• Wipe the rims of the jars with a clean cloth and add a sterilized lid. Screw on a ring to each jar and tighten each ring.
• Process the jars in a boiling water bath for 5 minutes (for half pints and 10 minutes for pints). Make sure the jars are completely covered with water. Start the timer once the water starts boiling.
• Using canning tongs, remove and place each jar on a dishcloth to cool completely.
• Listen for each jar to pop or ping, and make sure each jar is sealed. Store jars in your pantry.

HOMEMADE ROTEL

Steps:

• Chop all ingredients and mix.
• Use as is or freeze until needed in an airtight container.

DIY ESSENTIALS: HOMEMADE ROTEL TOMATOES & CHILIES

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: This recipe calls for two large poblano chilies... that will put this in the hot category. If you want it a bit milder, use only one.
• 4. Remove the skins on the tomatoes by placing them into boiling water for 30 seconds, and then plunging them into ice water. The skins should slide right off.
• 5. Remove the skins from the poblanos by placing them under a broiler until the skin blackens, then place them into a paper bag until cool enough to touch. Then, peel off the skins, and use a paring knife to scrape off any stubborn bits.
• 6. Chop the tomatoes, and seed and chop the poblano chilies.
• 7. Add all the ingredients to a saucepan, over medium-low heat.
• 8. Cover and lightly simmer for 15 minutes.
• 9. Uncover, and simmer for an additional 15 minutes.
• 10. Place into a non-reactive container, and store into the refrigerator until ready to use.
• 11. PLATE/PRESENT
• 12. Use in any recipe where you would use Rotel tomatoes. Enjoy.
• 13. Keep the faith, and keep cooking.

ROTEL TOMATOES - HOMEMADE COPYCAT

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.

HOMEMADE ROTEL TOMATOES RECIPE - (3.6/5)

Steps:

• Chop peppers and onions into small pieces. Put all ingredients into a large pot and bring to a boil; simmer 45 minutes stirring frequently. Put tomato mixture into prepared pint jars leaving 1/4 inch head space. Process for 15 minutes in boiling water bath.