​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.
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