Sunday, September 4, 2016

Tomato Tomahto... Rotel - Tomatoes and Peppers



Rotel - Tomatoes and Peppers
Found on Canning Only Recipes

Measure out all your ingredients 

6 lbs of tomatoes (I didn't peel or stem them but you can if you want to) 

About 6 oz peppers (I used 1 green bell pepper, 2 small jalapeno peppers seeds and all, 

3 small melrose peppers seeds and all) (I used two 4 oz cans of chopped Green Chiles) 

8 oz onions (I used red onions from the garden) 

Saute the onions and peppers (you can add diced garlic if you desire, I added abt 1 tbsp.) Dice up your tomatoes and add them to the onions and peppers. 

Add 

1/2 Cup white vinegar, 

1-1/2 cups sugar, 

2 Tbsp canning salt...

Bring the mixture to a boil, reduce heat and simmer for 30 minutes. You can simmer it longer if you want a thicker more concentrated rotel. Ladel hot rotel into hot sterilized jars. (I used a slotted spoon to fill the jars, I didn't let all the juice drain, just most of it.) Leaving 1/4" headspace. Clean off rims of jars and secure the lids and rings. Place them in a hot water bath canner for 10 minutes.

Remove from water and let it rest overnight. Remove rings and check for sealed lids. Clean the jars, label and store!

3 comments:

  1. Replies
    1. anything that u make that calls for tomatoes and hot or mildly hot peppers. It makes a great cheese dip when added to velveeta cheese

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