Homemade “Rotel” Tomatoes

Homemade Rotel Tomatoes - TheHumbledHomemaker.com

Last summer, our modest garden exploded with peppers and tomatoes! And what better use for such healthful veggies than to make homemade “rotel” (tomatoes and peppers)?

There are several reasons I’ve been on a quest to learn how to make everything in my kitchen from scratch (not that I will always make these things from scratch, but I want to at least know how!):

  • It’s usually healthier (no additives!).
  • It’s sometimes (but not always) cheaper.
  • It’s faster than loading up the girls and driving to the store. Yes, I know this reason shows my laziness…but I simply do not like shopping in any form or fashion! If I can stay home and make the same thing then why go out to the store?


So when we accidentally planted the mildly hot Anaheim pepper last year, I needed to find a use for it. At the same time, I discovered this recipe for a white bean chicken chili, and it called for “rotel” tomatoes.

This recipe is very simple and easy to make. And if your garden’s exploding with peppers and tomatoes, this might be the recipe for you!

Homemade “Rotel” Tomatoes

Ingredients:

  • 6 cups peeled and chopped tomatoes (any variety)
  • 12 Anaheim or other hot variety or peppers, diced
  • 1 tsp. sea salt

Method:

1. Place all ingredients in medium-large saucepan.

2. 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.).

3. Store in the fridge or store in 1 cup portions.

1 cup is equal to about one 10 oz. store-bought can of Rotel. (I imagine you can also can this recipe, but I’ve never tried it.)

What are some ingredients that you like to make from scratch?

Top image from pixabay.com

Simple Meal Planning - Plan to Eat

Comments

        • PattyB says

          You will have to use the pressure canner because of the peppers. A rule of thumb is to use the canning method that is recommended for the item in your recipe that needs the longest time and the acidity of the ingredients. If it was all tomatoes then you can use a water bath. Peppers are not acidic and require using a pressure canner. Lengths of time and amount of pressure will depend on the altitude where you will be doing the canning. I recommend getting a Ball Canning Book. It has a very good illustration of how to do things.

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