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. 


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!


  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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