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!
Ingredients
- 6 cups peeled and chopped tomatoes any variety
- 12 Anaheim or other hot variety or peppers diced
- 1 tsp. sea salt
Instructions
- 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.
Amy Walker
Yay! We’re overflowing with tomatoes and a few peppers…what a genius idea!! Forwarding to the hubs…
Erin
I hope you enjoy this recipe!
Brandy
Can you can these and if so do you know how long they will last?
Thank you
PattyB
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.
Steph (The Cheapskate Cook)
What great make-it-yourself idea! Thanks for sharing. I get all confused about the different kinds of peppers and what to use them for.
Erin
I get confused as well….the accidental Anaheim peppers made the perfect excuse to make this!
Jami Leigh
That looks GREAT! I have never heard of “rotel” tomatoes lol! But I love making things from scratch!
Erin
Thanks, Jami! Maybe it’s a “Southern” thing! 😉 Southerners put rotel tomatoes in lots of casseroles and dips!
summer
Do you peel the anaheims as well? Typically anaheims should be peeled before use, to minimize any bitterness.
Glory
Anyone know if this can be canned? I would assume pressure canned, how many minutes?
Faith
I love to make things from home, when I post I made this or that I always hear ” you must want to be organic or more home steadish or something else along those lines.” The reasons you gave are my same ones,plus usually tastes better and i just want to know how. thanks for the recipe, will try it when I get more tomatoes
Erin
I hope you enjoy it!
Susie Morse
I am curious why everyone peels the skin off the tomatoes. We wash our tomatoes and peel out the core and any bad spots on the skin, throw them in the food processor and then into the pan. I want to say THANK YOU for the awesome recipe, I just didn’t peel my tomatoes. They taste absolutely delicious and went well in our Mexican Goulash! 🙂