Best Copycat Rotel Recipe (Canned Tomatoes & Chilies)
Are you a fan of the zesty flavor of Rotel? This best copycat Rotel recipe brings the vibrant taste of canned tomatoes and chilies to your kitchen. With fresh ingredients and simple steps, you can create a delicious version that can match, or even surpass, store-bought varieties. Perfect for dips, salsas, and more, this homemade mixture makes your meals unforgettable.
Why Make This Recipe
Making your own copycat Rotel at home means you control the ingredients. You can choose the kind of tomatoes and peppers you like. Plus, it’s a great way to preserve homegrown vegetables if you have a garden. Canning your own Rotel also saves money and cuts down on chemicals and preservatives found in store-bought products. Enjoy the satisfaction of creating a delicious staple for your pantry.
How to Make Best Copycat Rotel
Creating your homemade Rotel is easy if you follow these steps.
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, leaving the seeds if you want extra spiciness. Finely chop them by hand or use a food processor.
- Add the chilies, salt, pepper, oregano, and coriander to the tomatoes in the stockpot. Bring to a low boil, then reduce heat and simmer for 10 minutes.
- While the mixture simmers, prepare your canner, jars, and lids. You can find tutorials online for water-bath canning.
- For each jar, add 1/4 teaspoon of citric acid or 1 tablespoon of lemon juice (add 1/2 teaspoon citric acid or 2 tablespoons lemon juice for quart jars).
- Ladle the tomato-chili mixture into each jar, leaving a 1/2-inch headspace. Remove air bubbles with a spatula, wipe the rims, and attach lids.
- Place jars in the canner, cover, and bring to a boil. Process for 40 minutes for pints (50 minutes for quarts), adjusting the heat as necessary to keep a gentle boil.
- When the 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 to cool for 12 to 24 hours. Once cooled, check the seals and refrigerate any jars that did not seal properly.
How to Serve Best Copycat Rotel
You can enjoy your homemade Rotel on its own as a dip or mix it into your favorite recipes. Use it in classic salsa, chili, or as a topping for tacos and nachos. The versatility of this recipe allows for countless delicious ways to incorporate the lively flavors into your meals.
How to Store Best Copycat Rotel
Store your canned Rotel jars in a cool, dark place. If a jar does not seal properly, keep it in the refrigerator and use it within a week. Properly sealed jars can last for up to a year in the pantry.
Tips to Make Best Copycat Rotel
- Choose ripe, flavorful tomatoes for the best taste.
- For extra heat, consider mixing in jalapeños or other spicy peppers.
- Adjust the herbs and spices to your liking to create a customized flavor profile.
Variation
Feel free to experiment with different types of peppers if you want to change the flavor profile. You can also add garlic or onion to enhance the flavor further.
FAQs
1. Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes if you prefer, but fresh tomatoes will yield a better flavor and texture.
2. How long can I keep my canned Rotel?
If sealed properly, your canned Rotel can last for up to a year when stored in a cool, dark place.
3. Can I freeze the mixture instead of canning it?
Yes! You can freeze the mixture in airtight containers for up to 6 months for future use.
Copycat Rotel
Ingredients
Main Ingredients
- 12 cups cored, peeled, and quartered tomatoes (about 12 pounds or 32 medium-round tomatoes) Choose ripe, flavorful tomatoes for the best taste.
- 1 cup finely chopped chili peppers (anaheim, poblano, or other mild pepper) For extra heat, consider mixing in jalapeños or other spicy peppers.
- 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 (for canning) Add 1/4 teaspoon per pint jar, or 1/2 teaspoon for quart jars.
Instructions
Preparation
- Wash, core, peel, and quarter the tomatoes. Add them to a large stockpot.
- Wash, stem, and seed the chilies, leaving the seeds if you want extra spiciness. Finely chop them by hand or use a food processor.
- Add the chilies, salt, pepper, oregano, and coriander to the tomatoes in the stockpot. Bring to a low boil, then reduce heat and simmer for 10 minutes.
- While the mixture simmers, prepare your canner, jars, and lids.
Canning
- For each jar, add 1/4 teaspoon of citric acid or 1 tablespoon of lemon juice (add 1/2 teaspoon citric acid or 2 tablespoons lemon juice for quart jars).
- Ladle the tomato-chili mixture into each jar, leaving a 1/2-inch headspace.
- Remove air bubbles with a spatula, wipe the rims, and attach lids.
- Place jars in the canner, cover, and bring to a boil. Process for 40 minutes for pints (50 minutes for quarts), adjusting the heat as necessary to keep a gentle boil.
- When the 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 to cool for 12 to 24 hours. Check the seals and refrigerate any jars that did not seal properly.
