I love Rotel tomatoes and chilies. I used to use them all the time to make queso, or enchiladas, or even chili. I love the spiciness! I use the mild because my husband does not like hot things, but I have used the medium before when making dishes to take to a pot luck. They are quite a bit hotter; I have always wondered how hot the "Hot" variety was!
Anyway, I got tired of paying the high dollar for Rotel, and I thought I would try making my own. At first I just put tomatoes and jalapenos in the mix, but it did not taste anything like Rotel, so I started experimenting. The first thing I did was to peel the tomatoes.
Anyway, I got tired of paying the high dollar for Rotel, and I thought I would try making my own. At first I just put tomatoes and jalapenos in the mix, but it did not taste anything like Rotel, so I started experimenting. The first thing I did was to peel the tomatoes.
If you have ever tried to peel a tomato, you know that it is a pain. Never fear, I have found a much easier way to accomplish this annoying task:
The Easy Way to Peel Tomatoes:
- Put a large soup pot full of water on the stove and bring it to a boil
- Take your tomatoes and place them in a large strainer that will fit in the soup pot
- Dip the tomatoes into the boiling water and leave them there for 30 seconds, or until you see the skins start to split and curl.
- Pull out the tomatoes and dump them into the bowl of cold water
- Pull out the tomatoes and the skin should slide right off. If the skin is not split, then cut the skin shallowly with aknife and slide it off
Now to go on and make your homemade version of Rotel Tomatoes and Chilies:
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Ingredients:
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Directions:
- Place the tomatoes in a large pot and mash pieces softly to release the juices
- Place the rest of the ingredients in the pot and stir, heating slowly to boiling
- Reduce heat to simmer and cook for 40 minutes
You can freeze or can this recipe. A can of Rotel is 10 ounces and a cup is 8 ounces, so use your homemade tomatoes and chilies accordingly.
Mild, Medium or Hot?
Mild, medium or hot is a matter of opinion. My medium would be my husband's hot. To make my homemade Rotel at mild, I use 3 or 4 jalapeno peppers, seeded and cleaned. Remember, whole peppers are much hotter than those seeded and cleaned. For medium, I would use 6 to 7 peppers and for hot I would use 8 or more. If you want REALLY hot, then you can use habanero peppers.
Be warned about using habanero peppers - Don't think habenero peppers are "just a bit"
hotter than jalapenos. On the Scoville Heat Unit Scale:
Jalapeno is 2,500 to 8,000 heat units
Habanero is 100,000 to 350,000 heat units
Habanero is 100,000 to 350,000 heat units
So that makes Habanero peppers on the order of 40 times hotter than jalapenos. Use them with caution!
Have a great week!
Jade :)
Have a great week!
Jade :)
If you like this recipe, check out our other Spicy Recipes:
Recipes for a Mexican Fiesta Cookout
How to Make a Mexican Bowl
Smooth and Thick Homemade Salsa
Recipes for a Mexican Fiesta Cookout
How to Make a Mexican Bowl
Smooth and Thick Homemade Salsa
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