Canning the bruschetta reminded me that we are out of Ro-tel, you know that yummy spicy tomato and green chili goodness that you mix with Velveeta to make queso?!
- 9 cups chopped, peeled, cored Roma tomatoes (about 4lbs)
- 2 large bell peppers, seeded and chopped
- 1 large onion, diced
- 8 jalapeno (or other hot) peppers, chopped
- 3/4 cup vinegar
- 1/4 cup sugar
- 1-1/2 Tbsp. canning salt
Mix ingredients together in large saucepan and bring to a boil, reduce heat and simmer for 45 minutes. This will allow any water to steam/boil off and leave you with a thicker sauce.
Fill hot pint jars with hot mixture, adding...
1 tsp. lemon juice per pint jar.
Tighten hot lids on to fingertip tightness and process in a boiling water bath for 15 minutes. This recipe makes 8-10 pints of Rotel. Rotel brand doesn’t have onions, but we like it with the onions.
Bring also these ten cuts of cheese to the commander of their thousand, and look into the welfare of your brothers, and bring back news of them. I Samuel 17:18