The Roma tomatoes have been ripening on the island for a week now, and it was time to make something with them. I had just watched a YouTube video on how to make a copycat Rotel recipe, so that was my plan for the morning.
I got busy chopping up all the tomatoes I had and measured them out to be 6 cups.
I set these aside in a bowl.
Next, I went out and picked a bunch of Jalapeno peppers to use for the chilies.
After getting the seeded and chopped I added them to the tomatoes and mixed them until well combined.
It already looks exactly like the Rotel in a can that I purchase regularly to make my husband's burritos and breakfast casserole.
After putting them into the jars, I added a 1/2 tsp. of canning salt and 1 T. of lemon juice to each pint jars and a bit less for the 1/2 pints. I placed the lids and rings on and put them into the water bath canner. Once the water came to a boil, I processed them for 30 minutes.
I got 3 pints and 4 jelly jars full for this batch, and it will be so nice to have these on hand for the pantry. I have already made enough spaghetti sauce, hot sauce, pizza sauce, and diced tomatoes to last me a year or more. I still have more tomatoes and jalapenos on the plants, so I just may have enough to make another round. Yay!
