Low Sodium Rotel Tomatoes Homemade Copycat Recipes

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.

CANNED TOMATOES & CHILIES: ROTEL COPYCAT RECIPE

Steps:

• Wash, core, peel and quarter tomatoes. Add to a large stockpot.
• Wash, stem, and seed chilies (leave the seeds to increases spiciness if you'd like). Finely chop by hand or cut into large pieces and finely chop in a food processor.
• Add chilies, salt, pepper, oregano, and coriander to tomatoes in stockpot, bring to a low boil, reduce heat and simmer for 10 minutes.
• While tomato mixture is simmering, prepare canner, jars and lids (see note for a tutorial 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 1/2-inch headspace. Remove bubbles with a spatula, wipe rims, and attach lids.
• Add jars to canner, cover, bring to a boil and process 40 minutes for pints (50 minutes for quarts), adjusting heat as needed to maintain a soft boil. When timer goes off, remove lid, turn off heat and allow jars to sit in canner 5 minutes.
• Remove jars from canner to a towel-lined counter and let cool 12 to 24 hours. Remove rings for storage and check lids to be sure they've sealed (gently pull up with your fingers). Refrigerate any that didn't seal.

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.