Home Canned Rotel Substitute Copycat Clone Homemade Recipe

Name: Home Canned Rotel Substitute Copycat Clone Homemade
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Tomatoes; 1 medium onion, chopped; Bell Peppers; White Vinegar; Canning Salt; Jalapeno Peppers; Sugar

Craving that delicious Rotel dip but want to make your own homemade version? This copycat recipe delivers the same amazing flavor, perfect for parties or a cozy night in! Learn how to easily can your own batch for convenient snacking later. This recipe is easy, quick, and tastes just like the original!

Prep Time 15 mins

Cook Time 40 mins

Calories 462.1 kcal

Protein 14g

Rating 4.5 (11 Reviews)

Home Canned Rotel Substitute Copycat Clone Homemade

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Home Canned Rotel Substitute Copycat Clone Homemade

Tomatoes
1 medium onion, chopped
Bell Peppers
White Vinegar
Canning Salt
Jalapeno Peppers
Sugar

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How to Make Home Canned Rotel Substitute Copycat Clone Homemade

Roughly chop the onion and green chilies.
In a large enamel pot, combine the chopped onion, green chilies, diced tomatoes, tomato sauce, tomato paste, Rotel-style diced tomatoes and green chilies (undrained), corn, and all the seasonings (cumin, chili powder, oregano, garlic powder, onion powder, salt, and black pepper).
Bring the mixture to a rolling boil over medium-high heat.
Reduce heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking.
While the mixture simmers, prepare your canning jars by sterilizing them in boiling water for at least 10 minutes. Keep them in hot water until ready to use.
Carefully ladle the hot Rotel dip into the sterilized jars, leaving about 1/2 inch headspace at the top.
Remove air bubbles by running a non-metallic utensil around the inside of the jar.
Wipe the rims of the jars clean with a damp cloth.
Place lids and rings on the jars, tightening fingertip tight.
Process the jars in a boiling water bath for 5 minutes, ensuring the jars are fully submerged. Add more water to the canner if necessary.
After 5 minutes, carefully remove the jars from the canner and let them cool completely on a towel-lined surface. You should hear a 'pop' sound as the jars seal.
Once completely cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store sealed jars in a cool, dark place.