Copycat Rotel
Create a delicious homemade version of the popular canned tomatoes and chilies with this easy copycat recipe, perfect for dips and salsas.
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.
Notes
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. 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.