Here's a great tip on how to make rotel from ErickaS.
Homemade Rotel (Equivalent of 2 Cans of Rotel)
(1 can is usually 10 oz which would be a little more than a cup – maybe 1 1/4 – 1 1/2 cups)
3 cups stewed tomatoes (4-6 tomatoes maybe depending on size), peeled and chopped with juice*
¼ - ½ c. large green bell peppers, chopped
2 - 4 T. white onion, finely chopped
(1 can is usually 10 oz which would be a little more than a cup – maybe 1 1/4 – 1 1/2 cups)
3 cups stewed tomatoes (4-6 tomatoes maybe depending on size), peeled and chopped with juice*
¼ - ½ c. large green bell peppers, chopped
2 - 4 T. white onion, finely chopped
1-2 hot peppers, cut in half long ways with seeds removed or red chilli flakes to taste
1/2 t. cumin (this is optional but I like it in Mexican dishes)
1-2 t. garlic paste
½ t. salt
Directions:
*To stew tomatoes, wash them and cut an X on the bottom of each one. Place in pot and cover with water. Heat water until boiling and cook for a few minutes. Drain tomatoes and allow to cool. Then simply peel the skins and chop the tomatoes removing the stem / core at the top.
1/2 t. cumin (this is optional but I like it in Mexican dishes)
1-2 t. garlic paste
½ t. salt
Directions:
*To stew tomatoes, wash them and cut an X on the bottom of each one. Place in pot and cover with water. Heat water until boiling and cook for a few minutes. Drain tomatoes and allow to cool. Then simply peel the skins and chop the tomatoes removing the stem / core at the top.
Mix together and cook 10-15 minutes until onions and bell peppers are a little tender but not mushy. Remove hot peppers. Store in fridge for one week or divide in half and freeze.
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