Canned Tomatoes Chilies Rotel Copycat Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: This recipe calls for two large poblano chilies... that will put this in the hot category. If you want it a bit milder, use only one.
• 4. Remove the skins on the tomatoes by placing them into boiling water for 30 seconds, and then plunging them into ice water. The skins should slide right off.
• 5. Remove the skins from the poblanos by placing them under a broiler until the skin blackens, then place them into a paper bag until cool enough to touch. Then, peel off the skins, and use a paring knife to scrape off any stubborn bits.
• 6. Chop the tomatoes, and seed and chop the poblano chilies.
• 7. Add all the ingredients to a saucepan, over medium-low heat.
• 8. Cover and lightly simmer for 15 minutes.
• 9. Uncover, and simmer for an additional 15 minutes.
• 10. Place into a non-reactive container, and store into the refrigerator until ready to use.
• 11. PLATE/PRESENT
• 12. Use in any recipe where you would use Rotel tomatoes. Enjoy.
• 13. Keep the faith, and keep cooking.

Steps:

• Put all ingredients in large enamel pot.
• Bring to boil.
• Reduce heat and simmer 30 minutes, stirring occasionally.
• Pour into sterilized pints.
• Seal and process in boiling water bath 5 minutes.

Steps:

• Place in 4 quart saucepan, and simmer until reduced to 1 quart.
• (Measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge).
• The cans at the grocers are 10oz in size, so freeze in 1 cup portions.
• This way you can adjust the hot peppers to suit yourself, and making small batches is so easy!
• Remember, freezing makes the peppers hotter.