Copycat Rotel
A fresh, homemade version of Rotel's canned tomatoes and chilies, perfect for adding a zesty kick to your favorite dishes.
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
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. 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. Feel free to experiment with different herbs and spices!