I make 1 of my favorite seasonings by placing those tomato peelings on a sheet pan and dehydrating them. Then just grind them finely in a blender/processor and you have a lovely tomato powder for pastas, soups, meatloaf, etc. Last year I did 1 jar of yellow skins and 1 of red, they were both delicious an beautiful!
You know, I've heard others doing that. That is a great use of scraps!! I'll have to try it! I do dehydrate my tomatoes in slices and then grind up. The powder is a great way to thicken tomato sauce or add flavor to soups and casseroles. Thanks for commenting and watching my video!
Pepper skins can be fairly tough when canned and that is why a lot of recipes call for peeled peppers. I cut mine in very small pieces like you do for salsas so that you don't even notice the peeling. If you want bigger chunks of pepper in your sauce you might prefer them peeled. I always peel my peppers when I pressure can my plain peppers in liquid. I don't care for them with peelings on. Hope this helps! Thanks for asking and watching my video!😊
Karen, by leaving in the seeds of the peppers, do you think the spice level is equivalent to medium or hot Rotel? If you seed the peppers would it be like mild Rotel? Thanks!
I think that it would depend on your peppers and what you consider to be "hot". I've had jalapeños where the flesh was super hot and jalapeños that were milder...just depends on the weather and soil. The Rotel that I made in the video was still pretty hot even though I used a smaller amount of jalapeños with seeds and a larger amount of the mildly hot peppers. I also find that the intensity of the heat lessens after being stored in the jar for a short time. So I think if you use all jalapeños that are hot, you will get a hot Rotel...seeded or not.
Yes, according to the National Center for Home Food Preservation, if a processing time is not listed for a smaller jar size, you can go down in jar size and process it for the same time as the larger jar. They don't recommend you go up in jar size. Thanks for the question and for watching my video!
Yes, without the onions and cilantro. Rotel is actually a brand name for canned tomatoes and chili peppers. It is a very popular ingredient in several cheese dips. It can also be added to soups, chili, casseroles, and other dishes to give them a kick. Good question!!!
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I make 1 of my favorite seasonings by placing those tomato peelings on a sheet pan and dehydrating them. Then just grind them finely in a blender/processor and you have a lovely tomato powder for pastas, soups, meatloaf, etc. Last year I did 1 jar of yellow skins and 1 of red, they were both delicious an beautiful!
You know, I've heard others doing that. That is a great use of scraps!! I'll have to try it! I do dehydrate my tomatoes in slices and then grind up. The powder is a great way to thicken tomato sauce or add flavor to soups and casseroles. Thanks for commenting and watching my video!
I liked all the technical safety tips. Thank you.
Glad it was helpful! Thanks for watching!
The recipe says to peel the peppers but you did not. Do you find a difference by peeling or not peeling the peppers?
Pepper skins can be fairly tough when canned and that is why a lot of recipes call for peeled peppers. I cut mine in very small pieces like you do for salsas so that you don't even notice the peeling. If you want bigger chunks of pepper in your sauce you might prefer them peeled. I always peel my peppers when I pressure can my plain peppers in liquid. I don't care for them with peelings on. Hope this helps! Thanks for asking and watching my video!😊
Karen, by leaving in the seeds of the peppers, do you think the spice level is equivalent to medium or hot Rotel? If you seed the peppers would it be like mild Rotel? Thanks!
I think that it would depend on your peppers and what you consider to be "hot". I've had jalapeños where the flesh was super hot and jalapeños that were milder...just depends on the weather and soil. The Rotel that I made in the video was still pretty hot even though I used a smaller amount of jalapeños with seeds and a larger amount of the mildly hot peppers. I also find that the intensity of the heat lessens after being stored in the jar for a short time. So I think if you use all jalapeños that are hot, you will get a hot Rotel...seeded or not.
@@BlueRoosterFarm Thanks sir much. That makes sense!
Karen can this be canned in 1/2 pints?
Yes, according to the National Center for Home Food Preservation, if a processing time is not listed for a smaller jar size, you can go down in jar size and process it for the same time as the larger jar. They don't recommend you go up in jar size. Thanks for the question and for watching my video!
Never had rotel, is it similar to pico de gallo?
Yes, without the onions and cilantro. Rotel is actually a brand name for canned tomatoes and chili peppers. It is a very popular ingredient in several cheese dips. It can also be added to soups, chili, casseroles, and other dishes to give them a kick. Good question!!!