Make and can (or freeze) this Rotel copycat recipe at home using fresh tomatoes and mild chilies. Using the ingredients list on a can of Rotel, this recipe truly is like the real thing you can use in all your favorite dishes.
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We use a lot of tomato products at our house for soups, stews, salsas, casseroles... the list could go on for awhile.
So for years I've preserved our homegrown tomatoes and chilies in frozen tomato sauce, canned salsa and pizza sauce, and of course, Addictive Tomato Chutney.
I wanted to add a homemade Rotel to my canning list because there are always a few recipes that call for this and I've always thought it would be a good way to use the abundant tomatoes and chili peppers I grow.
Want growing tips to get abundant harvests, too? Check out the Ultimate Tomato Guide and the Ultimate Hot Pepper Guide - both also have lots of recipes to use them, too.
However, the search for a good, safe, canned Rotel copycat (basically a tomato and chilies product) surprisingly took awhile to find.
Most recipes I found online included things like onions (um, then isn't it just salsa?), or more disturbingly, sugar - sometimes as much as 1-1/2 cups!
Commercial Rotel Ingredients
However, a quick look at the ingredient list on a can of Rotel shows no sugar, just:
- Tomatoes
- Chilies
- Salt
- Spices
- Citric acid
- Note: the last ingredient used, cilantro, is the smallest amount and isn't okay to add fresh to the tested canning recipe below since it's low acid. I have used dried coriander (cilantro seed) instead to add some of the same flavor profile without the fresh ingredient. If you really want the cilantro (the flavor will be very mild after canning), you can add a chopped tablespoon as long as you remove a tablespoon of chilies to keep the ratio the same. You can always add cilantro when using to get more flavor.
OK, basically tomatoes and chilies - I should be able to figure something out that would come close to that.
But since chilies are a low-acid ingredient and tomatoes are right on the edge of being safe for water-bath canning (with the addition of citric acid or lemon juice), I needed to find a tested recipe that I could feel good about canning and storing.
Do I have to can this - can I just freeze it?
Yes you can freeze it. Like other tomato products (salsa, chutney, sauces), this freezes just fine. I haven't noticed any difference when I've used it between frozen and canned. It's just more convenient to use canned (no defrosting needed) and it's easier to store.
To Freeze: cool completely after cooking the 10 minutes and transfer to freezer-safe containers (I only use glass mason jars to freeze food now), leaving an inch of headspace for expansion. Label and date. Freeze for up to a year.
Note: A reader asked if you could leave out the citric acid or lemon juice if you didn't can the Rotel and the short answer is yes. However, citric acid is on of the ingredients in the commercial version, so it may taste different without that citrus flavor.
Boiling Water Canning Tutorial
If you're unsure about canning, please check out the written water-bath canning tutorial I wrote here, or the video below - it's really easy and I know you can do it! It's worth investing in the few items you need to safely can at home.
Safely Canning Homemade Rotel Tomatoes & Chilies
When I found the Minnesota Method for canning a tomato mixture I knew I could use it to create a safe for canning Rotel copycat. It is very clear that the ratio of tomatoes to low-acid ingredients has been tested as is and can't be increased, but that it is safe for water bath canning.
However, I didn't want celery or onions - just chilies, so in adapting the recipe I omitted the 1-1/2 cups chopped celery and onions and increased the chilies by only 1/2 cup, so the total ratio of low-acid ingredients to the 12 cups of tomatoes went down from 2 cups to 1 cup.
All this is to assure you that although I did technically increase the amount of chilies, I decreased the total low-acid ingredients overall, so this is actually a better, safer ratio than the original recipe.
Ingredients & Supplies
The ingredients are simple and straightforward, mimicking the Rotel ingredients:
- Tomatoes - you can use any type you have, but paste/roma tomatoes will hold together better and produce a less runny product.
- Mild Chili Peppers - Anaheim and poblano are the two I use - Hatch peppers would also work.
- Salt & Pepper - you can use either canning salt or pure sea salt.
- Spices: Oregano, Coriander
The supplies you'll need are:
- Large stock pot - I use a 12-quart heavy-bottomed stock pot.
- Water-Bath canner - this stainless steel version with a clear lid was a game-changer for me, plus it has a flat bottom compatible with glass top stoves.
- Canning jars - the recipe calls for pint (16-ounce) jars. You can use them or half-pint (8-ounce) jars OR if you need to replicate the 10-ounce Rotel cans for recipes, you can use 10-ounce canning jars like these.
- Canning Funnel - I recommend a stainless steel funnel when working with hot liquids.
- Stainless Ladle & Jar Lifter - both needed for filling the jars and moving the jars in and out from the hot water.
See more of the essential (and nice-to-have) canning supplies I recommend here.
Tips & Variations For Rotel Copycat Tomatoes
- I think the flavor of the finished recipe is really good as is written, but the dry spices are totally adaptable and safe to change or increase, so adjust to your tastes. I chose oregano and coriander (the dried seeds of cilantro in the US - if in the UK, you'd want the dried form of coriander) because both are used in Tex-Mex cooking. You can play with other dry spices (since they aren't revealed on the Rotel ingredient list) if you'd like.
- Use all mild peppers like Anaheim or poblano to make your Rotel most like the store-bought product. We like things spicy, so I added 1 jalapeño in my 1 cup of chilies. It wasn't very spicy, actually, so now I add 2-3, depending on the size.
- I found that even though quartered tomatoes seemed too big for a Rotel-type product, they cooked down so much in the 10 minutes that when I tried it with chopped tomatoes, it came out more like a chunky sauce, so I'm recommending simply quartering the tomatoes.
- I've been using only citric acid in tomatoes for the last few years as most bottled lemon juice is full of preservatives and the Rotel ingredient list uses it as well. However, you can use lemon juice if that is what you have (the option is included in the recipe below).
I sure hope you enjoy this recipe and that it makes your cheese dips, soups, and stews that much better!
More Easy Canning Recipes To Try
Canned Tomatoes & Chilies: Rotel Copycat Recipe
Equipment
- large stock pot
- water bath canner
- canning jars and lids
Ingredients
- 12 cups cored, peeled, and quartered tomatoes about 32 medium round tomatoes
- 1 cup finely chopped chili peppers- anaheim, poblano, or other mild pepper *
- 1 tablespoon canning salt or pure sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon coriander
- Citric Acid to add to jars: 1/4 teaspoon for each pint 1/2 teaspoon for quarts OR 1 tablespoon bottled lemon juice for pints (2 tablespoons for quarts)
Instructions
- Wash, core, peel and quarter tomatoes. Add to a large stockpot.
- Wash, stem, and seed chilies (leave the seeds to increases spiciness if you'd like). Finely chop by hand or cut into large pieces and finely chop in a food processor.
- Add chilies, salt, pepper, oregano, and coriander to tomatoes in stockpot, bring to a low boil, reduce heat and simmer for 10 minutes.
- While tomato mixture is simmering, prepare canner, jars and lids (see note for a tutorial for water-bath canning).
- To clean, hot, pint canning jars, add 1/4 teaspoon citric acid or 1 tablespoon lemon juice (if using quart jars, add 1/2 teaspoon citric acid or 2 tablespoons lemon juice).
- Ladle the tomato-chili mixture into each jar, leaving 1/2-inch headspace. Remove bubbles with a spatula, wipe rims, and attach lids.
- Add jars to canner, cover, bring to a boil and process 40 minutes for pints (50 minutes for quarts), adjusting heat as needed to maintain a soft boil. When timer goes off, remove lid, turn off heat and allow jars to sit in canner 5 minutes.
- Remove jars from canner to a towel-lined counter and let cool 12 to 24 hours. Remove rings for storage and check lids to be sure they've sealed (gently pull up with your fingers). Refrigerate any that didn't seal.
Notes
- At step 3, remove from heat and let cool a bit before transferring to freezer-safe containers (if using plastic, cool completely before transferring).
- Label and date containers and freeze for up to a year.
- Note: if freezing, you could leave out the citric acid if you want, but since it is an ingredient in the commercial Rotel, it may affect the flavor.
Nutrition
Do you use Rotel tomatoes? What are some of your favorite recipes that use them?
This recipe has been updated - it was originally published in September of 2012.
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Brian D. Hawkins says
We like the RoTel Diced Tomatoes With Habaneros. Could I replace the entire cup with jalapeno peppers for something closer?
The lable shows jalapeno in the ingredients with less than two percent of habanero.
Jami says
As long as the amount of fresh peppers doesn't change, you can use any kind of peppers you'd like or the combo (the important part of canning safety is to stick to the recipe that's been tested with low acid-higher acid ratios).
Rebecca Rice says
I processed and bottled many chutneys and many different kinds of different jars with different kinds of peppers in vinegar with spices and sometimes vinegar or sometimes just the spices added to the variety of hot peppers I made jarred and labeled never had issues with the peppers as they aged becoming stronger and gases building up in the sauces I made for my sons restaurant that customers insisted they wanted - I left plenty of air space but after three weeks they started exploding I assume it was because these were very hot peppers and must of made gasses as they got riper any ideas how I can fix this - I know it can be done because others sell hotter
Jami says
I'm not sure what type of recipes you used, Rebecca - did you make this Rotel recipe as written?
It sounds like there was some fermenting going on.
Jhane Lysinger says
Can I use canned tomatoes for this recipe?
Jami says
I don't think canned tomatoes would hold up to reprocessing - I think you'd get more of a sauce at the end.
daryl lucciantonio says
The various comments regarding quartered v chopped tomatoes and how well the product resists 'mushiness' after whichever method of preserving is chosen fails to recognize that tomatoes are like apples in the fact that hybrids and varieties cook differently. A Northern Spy apple wouldn't be recommended for apple sauce and a Macintosh would since the Spy has a tough time cooking down without physically mashing it. I've been canning since 11 y/o in the kitchen with my grandmother and I'm now 71...'our' experiences taught me that if you want to test your tomato for it's ability to resist mushing out....cut a few types in half, gently squeeze the seed gel out, then place the halves on a sheet pan over parchment and roast in a high oven until the skin blisters. Pull and let cool and check the flesh for how it holds up. A hint is to not use really ripe tomatoes of any variety. For diced tomatoes I use a mix of Early Girl and an heirloom Roma called Ten Fingers of Naples. You also need to take into account your zone since that can determine what can be grown there.
Some guidance here: https://www.seattletimes.com/life/food-drink/a-guide-to-tomatoes-and-the-best-use-for-each-type/
Jami says
Thanks for this information, Daryl!
Kris Engdahl says
I've been canning these for 5 years or so - delicious!
Jami says
Happy to know this, Kris - thanks for commenting!!
Jen K says
Do you have a weight for the tomatoes? I find that knowing how many pounds to start with has more consistent results when tomato sizes are so varied. I can’t wait to try this one. Thank you!
Jami says
It would probably be between 12-14 pounds for the 8 cups. Hope you enjoy it!
Julie says
Maybe I’m the only one that has had an issue with this... I notice you use Anaheim peppers, as I do, but you do not roast & peel them first. Have you noticed any skins in your final product? Occasionally, I have noticed skins in our favorite store-bought green salsa. By this I mean the texture- separated, tough, and thin. The first year I harvested Anaheims, I froze some with skins on and when I used them later, the skins separated in the recipe and were terrible to fish out as we ate (Tortilla Soup).
So far, I’ve been roasting, seeding and skinning all of our Anaheim peppers before using in salsa. However, I would love to save us those extra steps if the skins don’t do that!
What is your experience?
Jami says
I haven't had issues with this, Julie, and no one I've served it to has mentioned anything either. It could be that we're not sensitive to it or that I use a food processor and chop them really fine. Did you use a food processor for the frozen ones you experienced this with?
Paul Turpin says
Do tomatos need to be peeled? Seems time wasting. An rotel doesn't peel them i don't believe.
Jami says
It's up to you, though since these are just quartered, the peel pieces will be large and tend to get tough through processing.
Sarah says
If you use the jelly sized jars (I think they are 8oz...?) what would then time be in the hot water bath? Everything I water bath only stays in there for 10-15 minutes.
Jami says
Half pints (8oz) and pints would still be the same for tomato products.
For recipes like this where it's mainly tomatoes, the times are always longer (plain quartered tomatoes are 85 minutes!). Salsas, ketchup, etc. with more vinegar/lemon juice only need the shorter times.
Check out the National Center for Home Preservation site for more details!
Sarah says
Thank you! One more question, if you use the 8oz jars, would it just me 1/8tsp of citric acid or still 1/4tsp?
Jami says
Yes, you can halve the citric acid for the smaller jars.
dr steve says
cool that the site allows adjustment of the recipe, but if you're going to use it, I'd just recommend using it for ALL the numbers. 😉
For example, if you cut the recipe in half, the site says "Servings: 3-7" and tells you to cut 6 cups of peeled and quartered tomatoes, ABOUT 32 MEDICUM ROUND TOMATOES. That number should be 16, or course.
the devil is in the details, as always.
great recipe though, and will be using it this fall for sure.
thanks!
Jami says
I hadn't tried the recipe form adjustments for canned foods - oops, I didn't realize it didn't give the correct amounts in other serving sizes! I'll have to add addendums so people know to use it in the original format.
Brittany says
Hi! I have pretty large tomatoes and am wondering if you recommend those be cut smaller than quarters. I’m brand new to canning and tomatoes even but have a ton this year!
Jami says
Good for you for going for it, Brittany! If they are really large I would probably cut into smaller pieces - I'd probably cut the tomato in half, then cut those in half and then half everything again with larger tomatoes.
Nancy says
Hi, can this recipe be processed in a regular canning pot instead of water bath canning method. If so, would it be 10 minutes at 10 lbs pressure or something else?
Jami says
You mean a pressure canner? I have no idea the amounts of time and pressure, since I don't can this that way. I'd try to find a similar recipe (seasoned quartered tomatoes or something) and use the time and pressure from that.
Nik says
It's not recommended to use a pressure canner for chunks fo tomato because the process cooks them and they basically disintigrate. So to maintain the chunks of the tomatoes and the consistency, use a water bath canner.
Jami says
Thanks for that, Nik!
Monica says
Actually, pressure canning tomatoes yields a higher quality and more nutritious product. I have never noticed my pressure canned tomatoes to be disintegrated.
“Processing tomatoes in a pressure canner may produce a more nutritious and higher-quality product because the tomatoes are heated to a higher temperature but are processed for a shorter period of time. The longer a food product is exposed to heat, the greater the loss of nutrients and overall product quality.”
https://www.healthycanning.com/canning-tomatoes/
Sherry says
You said this could be frozen also. I usually freeze my tomatoes to use throughout the year, we love fresh tomatoes!! Would I follow the recipe, let cool and then put into freezer bags? And would I still need the lemon juice for freezing? One last question, if I do need the juice, could I use lime instead?
Jami says
Oh, I see I should have more info on the recipe for freezing! When I froze it, it was part of a batch that I canned, so it had the lemon juice in it, but if you weren't canning you could omit the lemon juice (or try lime for flavor, though that's not in the Rotel ingredient list). Yes, let cool and add to freezer containers - I used glass jars, though I guess bags would work if you had a holder for them.
Peggy says
Hi Jami. Thank you for the recipe. I’ve never had Rotel tomatoes, but see them called for in so many recipes. I understand that Americans don’t like to use weight measurements, but if the tomatoes are quartered, not diced, the difference when using small tomatoes vs large tomatoes will be significant. I would feel safer if I had the tomatoes at least by weight.
Jami says
Hi Peggy! I based this off a tested recipe and that recipe uses cup measurements, so it's not something I can change. It also quarters the tomatoes for the cup measurements, as I do. However, I did look at the original recipe again (I've linked to it) and it states that 12 cups is "about 32 medium round tomatoes" if that helps (I'll add that to my recipe now). Since my recipe reduced so much of the low-acid ingredients (onions and celery) from the original, the ratio of high acid tomatoes to low acid peppers is pretty high. I'm not recommending dicing tomatoes, I just mentioned it as something I tried in my testing.
Hope that helps clarify!
Gloria Livingston says
I forgot to add citric acid or lemon
Will we have to eat soon.
Jami says
You can keep them in the refrigerator, Gloria. They should last for months that way.
Nancy Nordick says
Happy canning season - Planning to make this in the next few days as the pepper crop is prolific this year. Plan to use hungarian wax peppers and some jalapeno. May make it spicier. Thank you for your research.
Jami says
Good idea, Nancy, I sometimes add a jalapeno because we like things spicy, too.
Karen Martin says
Made this today. I looked for a true Rotel recipe without the onions, etc. Your recipe hit the right spot. It is a fairly easy recipe. It's lovely in the jar and tastes so good. Thanks for posting it.
Jami says
So glad to hear this, Karen! I agree, it's a fine line between this and salsa and the onions are definitely a turning point toward salsa. 🙂 Keeping to the Rotel can ingredients was key for me, too.
Rebecca Noble says
I plan to make this recipe in a couple of days. Can I use both regular tomatoes AND romas? Or is it better to stick with regular tomatoes. I have quite a few of both, but just wonder if it's okay to combine them. Thank you! I LOVE your tomato chutney - it is now a staple in our house!
Jami says
Yes, you can use both kinds of tomatoes, Rebecca - and I'm so glad you like the chutney!
Becky says
How do you "core" the tomatoes in your canned Tomatoes & Chilies recipe (Rotel copycat)
Jami says
Depending on the size, I take a small sharp knife and run it around the core from the top, cutting it out. If the tomato is larger, I cut in in half or quarters and then slice the core out. Hope that helps, Becky!
Mike says
You nailed it! I like it even better than the store bought variety. Thanks for this. I'm going to use this recipe a lot!
Bye the way, I measured the ph of the liquid after the simmer and it was below 4.6. That would suggest that with my tomatoes don't require the citric acid, correct?
Jami says
I'm so glad you think so, Mike! That really makes my day.
As far as the citric acid, you're on your own with your decision - I can't really go on record as telling you not to use it, even with a ph tester, since that's the USDA recommendation. I hope you understand. 🙂
Gloria says
Do you have to eat right away if you don't put in citric acid ?
Jami says
I have forgotten to add it, too, Gloria, and I just stored that batch in the refrigerator and used it within 2-3 months. It's just not recommended to be shelf stable without the acid.