Description
Transform your pantry with our Best Copycat Rotel Recipe (Canned Tomatoes & Chilies)! This delightful homemade version captures the vibrant essence of ripe tomatoes and zesty chilies, perfect for dips, casseroles, soups, and more. With minimal ingredients and straightforward steps, you can create a fresh and flavorful blend that rivals store-bought options. Ideal for meal prep or gatherings, this easy recipe allows you to control the ingredients and avoid preservatives commonly found in canned products. Enjoy the satisfaction of knowing exactly what goes into your food while savoring every bite of this versatile tomato-chili mixture.
Ingredients
Scale
- 12 cups cored, peeled, and quartered tomatoes
- 1 cup finely chopped chili peppers (Anaheim or Poblano)
- 1 tablespoon canning salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon coriander
- Citric acid (for canning)
Instructions
- Prepare tomatoes by washing, coring, peeling, and quartering them. Place them in a large stockpot.
- Wash and chop chili peppers; add to the pot.
- Mix in canning salt, black pepper, oregano, and coriander. Bring to a low boil over medium heat.
- Reduce heat and simmer for about 10 minutes, stirring occasionally.
- While simmering, prepare your canner and clean jars.
- Add citric acid to each jar before filling with the hot mixture.
- Ladle the mixture into jars leaving 1/2 inch headspace; remove air bubbles and seal.
- Process jars in the canner for 40 minutes for pints (50 minutes for quarts). Let sit covered for an additional five minutes after processing.
- Remove jars and cool completely before storing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 40
- Sugar: 6g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg