Rotel Tomatoes Homemade Copycat Recipes

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.

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.

HOMEMADE "ROTEL" TOMATOES

Steps:

• Place all ingredients in medium-large saucepan.
• Simmer until mixture is reduced to 1 quart (I poured out the mixture into a large measuring bowl to make sure it was down to 1 quart.).
• Store in the fridge or store in 1 cup portions.

HOMEMADE ROTEL - TOMATOES & GREEN CHILIES

Steps:

• First you need to remove the skin from the tomatoes. Do this by preparing a large pot of boiling water. Cut an "x" on one side of the skin of each tomato.
• Place the tomatoes in the boiling water bath for 30-60 seconds.
• Immediately remove with a slotted spoon and add to a ice water bath. Remove after about 5 minutes.
• Peel the skin (it should slide off easily), chop the tomatoes and add to a large stock pot. Chop the peppers and onion, and add to the pot. Add the vinegar, sugar and canning salt.
• Bring the mixture to a boil then reduce the heat and simmer on medium-low for 45 minutes.
• While the mixture is cooking, wash and sterilize the half pint canning jars (about 7-8).
• Remove the tomato mixture from the heat and add the lemon juice. Stir to combine. Using a ladle fill each half pint jar leaving a half-inch head space.
• Wipe the rims of the jars with a clean cloth and add a sterilized lid. Screw on a ring to each jar and tighten each ring.
• Process the jars in a boiling water bath for 5 minutes (for half pints and 10 minutes for pints). Make sure the jars are completely covered with water. Start the timer once the water starts boiling.
• Using canning tongs, remove and place each jar on a dishcloth to cool completely.
• Listen for each jar to pop or ping, and make sure each jar is sealed. Store jars in your pantry.

LOW SODIUM ROTEL TOMATOES ( HOMEMADE COPYCAT )

Steps:

• Place all ingredients in a 4-quart saucepan, and simmer until the mixture is reduced to 1 quart.
• Freeze in 8 fluid ounce portions.

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.

COPYCAT ROTEL TOMATOES AND CHILIES RECIPE

Steps:

• Directions: Begin heating your water for canning, your lids, and your jars (see below in water bath canning instructions). Take your blanched, peeled, cored and diced tomatoes and put them in a stockpot Add your diced chilies Add your seasonings. Taste for flavor and adjust to your liking. Heat about 10 min. Prepare To Can Your Rotel Tomatoes and Chilies WATER BATH CANNING INSTRUCTIONS Put on your apron and get ready! We are about to have some fun! Wash your pint-size jars and put them in a pot of water on your stove. Turn on the water to heat the jars. In a small pan on the back of the stove put some water and place your canning lids. You do not need to put the rings in. Put on med / low to just heat but don't boil them. Fill your canning pot up with water so it will be 1 inch of water above your filled jars. Turn on the heat and get it going You need it boiling when the Rotel tomatoes and chilies is done heating. Using the canning jar tongs remove a hot jar from the pot. Place the jar on your folded washcloth on a plate Take your clean canning jar funnel and place it inside the mouth of the jar and ladle your hot sauce into your hot jar. Put lemon juice in the top of each jar. Wipe the rim of your jar with a clean paper towel or washcloth Place a flat lid on top and put a ring on top. Just tighten it just a bit but not too tight because you want the air to escape while canning. Take the tongs and grab the jar and place it in the boiling water making sure that the jar protector (a metal piece that came with your canner) is on the bottom. This will be solid metal or a rack and keeps the jars from sitting directly on the bottom of the pan and will help to keep them from cracking). Continue the same with the next jar and place it in your canning pot. When all of your jars are in the pot set your timer for 40 minutes for your pint-size jars. Get your towels ( I use 2-3 folded in half) and set them on your counter to protect it from the heat. When your timer goes off grab the tongs and being careful of the steam, remove your jars to the towel to cool. Leave them on the towel for 24 hours before labeling them and storing them.