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:
- 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
- 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:
Habanero is 100,000 to 350,000 heat units
Have a great week!
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