Best Copycat Rotel Recipe (Canned Tomatoes & Chilies)
If you love the bold flavor of Rotel’s canned tomatoes and chilies, you’ll enjoy making your own version at home. This simple recipe allows you to enjoy fresh, tasty ingredients. Making your own Rotel can elevate your favorite dishes, like chili, queso, or any recipe that needs a zesty kick.
Why Make This Recipe
Creating your own copycat Rotel at home is a fun and rewarding way to enjoy the taste of this popular product. You can control the ingredients, ensuring everything is fresh and to your liking. It’s a great way to use up a bumper tomato crop or to make a batch for your next gathering. Plus, canned versions can pack a lot of sodium and preservatives — making your own is a healthier option.
How to Make Best Copycat Rotel
Ingredients:
- 12 cups cored, peeled, and quartered tomatoes (about 12 pounds or 32 medium-round tomatoes)
- 1 cup finely chopped chili peppers (Anaheim, poblano, or other mild pepper)
- 1 tablespoon canning salt (or pure sea salt)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon coriander (powdered dried cilantro seed)
- Citric Acid to add to jars if canning: 1/4 teaspoon for each pint
Directions:
- Wash, core, peel, and quarter the tomatoes. Add them to a large stockpot.
- Wash, stem, and seed the chilies. If you want more heat, leave the seeds in. Finely chop the chilies by hand or use a food processor.
- Add chilies, salt, pepper, oregano, and coriander to the tomatoes in the stockpot. Bring the mixture to a low boil, then reduce the heat and let it simmer for 10 minutes.
- While the tomato mixture simmers, prepare your canner, jars, and lids (you can find tutorials online 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 a 1/2-inch headspace. Remove any air bubbles with a spatula, wipe the rims, and attach the lids.
- Place jars in the canner, cover, and bring to a boil. Process pints for 40 minutes (50 minutes for quarts). Adjust the heat as needed to keep a gentle boil.
- When time is up, remove the lid, turn off the heat, and let the jars sit in the canner for 5 minutes.
- Carefully take the jars out and place them on a towel-lined counter. Let them cool for 12 to 24 hours. Remove rings for storage and check the seals gently.
How to Serve Best Copycat Rotel
You can enjoy your homemade Rotel right away or use it in various recipes. It’s perfect for topping tacos, mixing into dips, or adding to soups and stews. It can also be a great base for a spicy pasta sauce.
How to Store Best Copycat Rotel
Store your canned Rotel in a cool, dark place. It should last for up to a year if properly sealed. Once opened, keep it in the refrigerator and use it within a week.
Tips to Make Best Copycat Rotel
- Choose ripe, juicy tomatoes for the best flavor.
- Adjust the type of chili peppers to suit your taste. For a spicier version, try jalapeños.
- Make sure to sterilize your jars and lids before using them to prevent spoilage.
Variation
Feel free to experiment with different herbs and spices! Adding garlic or onion powder can enhance the flavor further. You might also consider mixing in roasted peppers for a smoky taste.
FAQs
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can use canned tomatoes if fresh ones are not available. Just make sure to drain them a bit if they’re too watery.
Q: How long will homemade Rotel last?
A: If properly canned and stored, it can last for up to one year. Once opened, refrigerate it and use within a week.
Q: Can I freeze this mixture instead of canning?
A: Yes, you can freeze it in airtight containers. Just remember to leave space in the container for expansion.
Enjoy making your own delicious copycat Rotel that can amp up any meal!
Copycat Rotel
Ingredients
Main ingredients
- 12 cups cored, peeled, and quartered tomatoes (about 12 pounds or 32 medium-round tomatoes) Choose ripe, juicy tomatoes for the best flavor.
- 1 cup finely chopped chili peppers (Anaheim, poblano, or other mild pepper) Adjust the type of chili peppers to suit your taste.
- 1 tablespoon canning salt (or pure sea salt)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon coriander (powdered dried cilantro seed)
- 1/4 teaspoon Citric Acid (to add to jars if canning) Use for each pint.
Instructions
Preparation
- Wash, core, peel, and quarter the tomatoes. Add them to a large stockpot.
- Wash, stem, and seed the chilies. If you want more heat, leave the seeds in. Finely chop the chilies by hand or use a food processor.
Cooking
- Add chilies, salt, pepper, oregano, and coriander to the tomatoes in the stockpot. Bring the mixture to a low boil, then reduce the heat and let it simmer for 10 minutes.
- While the tomato mixture simmers, prepare your canner, jars, and lids.
- To clean hot pint canning jars, add 1/4 teaspoon citric acid or 1 tablespoon lemon juice. For quart jars, add 1/2 teaspoon citric acid or 2 tablespoons lemon juice.
Canning
- Ladle the tomato-chili mixture into each jar, leaving a 1/2-inch headspace. Remove any air bubbles with a spatula, wipe the rims, and attach the lids.
- Place jars in the canner, cover, and bring to a boil. Process pints for 40 minutes (50 minutes for quarts). Adjust the heat as needed to keep a gentle boil.
- When time is up, remove the lid, turn off the heat, and let the jars sit in the canner for 5 minutes.
- Carefully take the jars out and place them on a towel-lined counter. Let them cool for 12 to 24 hours. Remove rings for storage and check the seals gently.
Notes
Copycat Rotel
Ingredients
Main ingredients
- 12 cups cored, peeled, and quartered tomatoes (about 12 pounds or 32 medium-round tomatoes) Choose ripe, juicy tomatoes for the best flavor.
- 1 cup finely chopped chili peppers (Anaheim, poblano, or other mild pepper) Adjust the type of chili peppers to suit your taste.
- 1 tablespoon canning salt (or pure sea salt)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon coriander (powdered dried cilantro seed)
- 1/4 teaspoon Citric Acid (to add to jars if canning) Use for each pint.
Instructions
Preparation
- Wash, core, peel, and quarter the tomatoes. Add them to a large stockpot.
- Wash, stem, and seed the chilies. If you want more heat, leave the seeds in. Finely chop the chilies by hand or use a food processor.
Cooking
- Add chilies, salt, pepper, oregano, and coriander to the tomatoes in the stockpot. Bring the mixture to a low boil, then reduce the heat and let it simmer for 10 minutes.
- While the tomato mixture simmers, prepare your canner, jars, and lids.
- 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.
Canning
- Ladle the tomato-chili mixture into each jar, leaving a 1/2-inch headspace. Remove any air bubbles with a spatula, wipe the rims, and attach the lids.
- Place jars in the canner, cover, and bring to a boil. Process pints for 40 minutes (50 minutes for quarts). Adjust the heat as needed to keep a gentle boil.
- When time is up, remove the lid, turn off the heat, and let the jars sit in the canner for 5 minutes.
- Carefully take the jars out and place them on a towel-lined counter. Let them cool for 12 to 24 hours. Remove rings for storage and check the seals gently.
