Canning Diced Tomatoes with Peppers also known as “Rotel”.

I use a ton of Rotel in dishes such as Mexican Spinach Dip, Squash Pie, Taco Soup and an amazing cheese dip.  Every year I find that I have all of these canned goods stored up and it dawned on me – I need to can diced tomatoes with peppers!  That’s one of the last of the tomato products that I buy from the grocery store and I was determined this year to add it to my stash.  Tomatoes and tomato based recipes is the #1 thing to can – if you don’t can anything else!  The acid in tomatoes will eat thru a normal can over time so in order to keep the product in the cans they coat the cans with a acid fighting product.  That acid fighting product is also a cancer causing agent – let that sink in a minute.

Here’s what I threw together for my version of a mild Rotel.

  • 1 gallon tomatoes cored, peeled and chopped
  • 2 large bell peppers, diced
  • 1 onion, diced
  • 4 jalapeno peppers, seeded and finely chopped

If you desire a hotter mixture, leave the seeds and ribs in the jalapenos, or you can use a hotter pepper.  If you want it milder, add fewer, or leave them out entirely.

I blanched my tomatoes and filled a gallon pitcher.  I then took my tomatoes and diced them up in a bowl using a hand held cabbage chopper.


Mixed all the of the chopped veggies in a large stainless steel saucepan and add:

  • 3/4 cup vinegar (I prefer apple cider vinegar)
  • 1/4 cup sugar
  • 1-1/2 tablespoons canning salt

Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.


Add 1 teaspoon of lemon juice to each pint jar.

Fill the jars, leaving half-inch of headspace.

Wipe the jar rims with a damp, sterile cloth.  Place the hot lids and rings and tighten to fingertip tightness.

Water bath for 15 minutes.  Ensure that the jars are completely covered with water and bringing the water to a boil.


This recipe makes 8-10 pints of Rotel.  What’s pictured below is nearly a double batch.  I had 1 and 3/4 of a gallon of tomatoes.


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