For the people that have trouble finding Rotel in stores.
1 gal. tomatoes peeled and quartered
1 lg. onion, chopped
3 bell peppers, finely chopped
3 or 4 cloves garlic (optional)
1/2 cup white vinegar
2 tbsp. canning salt
1/2 cup sugar
Fresh Jalapeno peppers chopped (as many as you can stand)(about 20)
Put all the ingredients in a large pot and bring to a boil, stirring occasionally to prevent sticking.
Lower heat and simmer 30 minutes or more for thicker Rotel.
Stir occasionally and pour into sterilized jars, seal and process in boiling waterbath for 5 minutes.Thats it.
This is a Good dip to use the Rotel in, Great anytime.
1 can or homemade Rotel
1 lb. box mexican velveeta or regular velveeta
1 lb. sausage, crumbled,browned,drained, and seasoned (jimmy Dean)
1 big bag nacho chips
Add drained Rotel to the sausage you have cooked.
add cubes of velveeta till melted.
Simmer till hot or use chafing dish.
Serve hot with nachos
With all due respect, Danny, the recipe you have given is more like a salsa recipe than authentic Rotel. I've put together the following recipe according to the ingredients on the label, & believe me, it tastes like the canned stuff! (Unfortunately, because we don't have the same high temp equipment that the big factories have, the texture isn't the same(tomatoes are not as firm), but it's the taste that counts, right?)
1 gallon (16 cups) tomatoes, peeled & large diced
3 bell peppers, finely chopped
1-1/2 T. canning salt
8 jalapenos, finely diced (mild-medium, more peppers if you want it hotter)
3 T. lemon juice
1/4 cup chopped fresh parsley
Bring all ingredients to a boil in Dutch oven -- turn heat down and simmer for 5 minutes. To keep some consistency in the tomatoes, I fill sterilized jars with a slotted spoon, then strain what's left. The leftover juice makes the best Bloody Mary you've ever tasted! Once jars are filled, process in a boiling water bath 15 mins for pints, 30 mins for quarts. This recipe makes about 6 pints Rotel, with about 1 quart Bloody Mary juice left over.
valkyrie49 , wheres the onion? you gotta have onion and sugar. I guess thats the difference in canadian cooking and cajun cooking. I am going to make a batch your way and try it. Let you know how it goes. Danny
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