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