Best Copycat Rotel Recipe (Canned Tomatoes & Chilies)

It’s so easy to make your own Rotel-style tomatoes and chilies at home with fresh ingredients! This simple copycat Rotel recipe uses fresh tomatoes and mild chilies for that familiar flavor you love — perfect for water-bath safe canning or freezing. Created with the ingredients list on the back of a can combined with a safe home canning recipe, you’ll have jars of homemade Rotel ready to add to soups, dips, casseroles, and more all year long.

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We use a lot of tomato products at our house for soups, stews, casseroles, and more, so I’ve preserved our homegrown tomatoes and garden produce for years in an amazing roasted tomato sauce for freezing, canned salsa, canned pizza sauce, and of course, our favorite addictive tomato chutney.

One year when I had a great harvest of chili peppers, I looked for a homemade Rotel-style tomatoes to add to my canning list because there are always a few recipes that call for this tomatoes-and-chilies product so it would be nice to have some on hand.

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 with tomatoes, chilies, and seasonings just like the store-bought version was surprisingly hard to find. If I did find a recipe online it included things like onions (um, then isn’t it just salsa?), or more disturbingly, sugar – sometimes as much as 1-1/2 cups!

What are the ingredients in Rotel?

A quick look at the ingredient list on a can of Rotel shows no sugar or onions, only:

• Tomatoes
• Chilies
• Salt
• Spices
• Citric acid
• Cilantro – Note: this is the last ingredient making it the smallest amount compared to the others. Since it’s not safe to add fresh ingredients to a tested canning recipe (the one I adapted below), I have used dried coriander (which is cilantro seed) instead to add some of the same flavor profile without the fresh ingredient. If you really want the cilantro (the flavor would be very mild after canning), you can add a chopped tablespoon as long as you remove a tablespoon of chilies to keep the fresh vegetable ratio the same. You can always add cilantro when using to get more flavor.

Safe canning recipe for tomatoes and chilies

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.

When I found the Minnesota Method for canning a tomato mixture I knew I could use it to create a safe canned copycat Rotel recipe. 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 (because that would’ve been too many chilies for Rotel-style tomatoes), 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.

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.

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.

Recipe Ingredients

The ingredients of the recipe 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 & black pepper: You can use either canning salt or pure sea salt.
• Spices: oregano, coriander (the ground seed of cilantro for flavor)
• Citric Acid: You’ll need this is you’re canning the Rotel (see note above in freezing section about leaving it out of freezer Rotel).

Supplies Needed

• Large stock pot – I use a 12-quart heavy-bottomed stock pot. An 8-quart would work as well.
• 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’d like 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 Copycat Rotel Tomatoes

1. Dry Spices: 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.
2. Using some hot peppers. 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. Remember, you can’t go OVER the total amount of chilies, but you can play around with the type of chilies you use.
3. Quartering tomatoes: 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. However, if you have really firm and large paste tomatoes (like I’ve gotten some years from stores), then you’ll probably want to cut the quartered sections in half.
4. Citric acid vs. lemon juice: 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 citric acid as well. However, you can use lemon juice if that is what you have (the option is included in the recipe below).

Let’s Make the Copycat Rotel Recipe

Step 1: Prep ingredients. Gather and prepare all your ingredients, adding them to a large stockpot as you go. (TIP: here’s my super-easy tomato peeling method)

Step 2: Cook. Over medium-high heat, bring the contents of the pot to a boil, reduce heat and cook for 10 minutes, stirring often. If freezing, cool and pour into containers – continue with steps below if canning.

Step 3: Prep jars. Gather your canning supplies (warm, clean jars, lids, rings, jar lifter, citric acid and 1/4 teaspoon, ladle, funnel). TIP: place everything on a tray next to your stove for easy clean-up! One jar at a time, add citric acid and then an even amount of tomato mixture and juice, leaving 1/2-inch headspace.

Step 4: Finish filling jars. Wipe the rims with a damp cloth or paper towel and attach the lid and ring. Place the jar in the raised canning rack above the simmering water in the canner. Repeat with each jar and then lower the rack with all the jars into the water.

Step 5: Can jars. Bring to a boil and THEN start timing for 40-50 minutes. Monitor the water – keep it at a low boil, not super-high roiling – and make sure there is always 1-inch water over the jars. Turn off burner and let jars sit for 5 minutes.

Step 6: Cool jars. Remove jars with a jar lifter from the canner to a towel-lined surface to cool. TIP: I use a cutting board or tray so that I can move the jars without disturbing them if I have to.

What to Make with a Can of Rotel

• Chili – add it to this wonderful chili instead of plain tomatoes.
• Dips like the classic cheese-Rotel dip
• Chicken Chili like this easy, flavorful slow cooker chicken chili.
• Taco soup/enchilada soup
• Mexican/Spanish rice
• Cook pinto or black beans with a can for a ton of flavor.
• Slow cook chicken breasts with a can and shred for tacos, bowls, and more.

I sure hope you enjoy this Rotel recipe and that it makes your cheese dips, soups, and stews that much better!

I hope you love this recipe for Rotel canned tomatoes and chilies – if you make it, be sure to leave a recipe rating so I know how you liked it!

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5 from 189 votes

Best Copycat Rotel Recipe (Canned Tomatoes & Chilies)

Use this easy copycat Rotel recipe to make canned tomatoes and chilies at home! Fresh and flavorful for canning or freezing to use in dips, casseroles & soups all year.

Prep Time1 hour hr

Cook Time1 hour hr

Total Time2 hours hrs

Yield: 6 pints

1x2x3x

Author: Jami Boys

Equipment

• large stock pot
• water bath canner
• canning jars and lids

Click for Cook Mode

Ingredients

• 12 cups cored, peeled, and quartered tomatoes, about 12 pounds (or 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 (powdered dried cilantro seed)
• Citric Acid to add to jars if canning: 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

*Add in 1-3 jalapeños for spice, if desired, as part of the 1 cup total chilies.

TIP: Use 10-ounce canning jars to replicate the size of Rotel cans. Process the same time as pints.

High Altitude Adjustment: If processing at an altitude of higher than 1000 feet above sea level you’ll need to adjust the processing time according to this chart.

To Freeze Instead of Canning:

• 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.

Click here to see how to easily peel tomatoes.

Click here for a tutorial on water-bath canning.

Nutrition

Serving: 2tablespoons | Calories: 7kcal | Carbohydrates: 1.6g | Protein: 0.3g | Fat: 0.1g | Sodium: 82mg | Fiber: 0.5g | Sugar: 1g

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

More Easy Canning Recipes To Try

• The Perfect Salsa for Canning
• Honey-Sweetened Jalapeño Jelly
• Addictive Tomato Chutney

This recipe has been updated – it was originally published in September of 2012, updated in 2019 and 2025.