Home made rotel

 We had plenty of tomatoes this year,so I made home made rotel.  Depending on how many jars you want the amount of tomatoes will vary.  My first batch had around 30-40 tomatoes.  Place tomatoes in the sink, in a large pot bring water to boil.  Once the water is boiling take off the stove and pour over the tomatoes in the sink.  The hot boiling water will make the skin peel right off the tomatoes.

Peel the skin and quarter the tomatoes and place in the large pot.

 Once all the tomatoes are peeled and quartered, dice 4-5 jalapeno peppers (more for a hotter rotel and less for milder) and add to tomatoes.  Add palm full of canning salt.  Bring this to a boil and let simmer for around 30 minutes. While this is simmer, in a small pan place the mason jar lid flats in water and heat to small boil. Heating the flats will help to seal the jars.

Add to mason jars.  I did several in pint size and then all the rest in 8oz jars.  Let sit until all the jars are sealed.  You will know they are sealed when the lids start popping.  We use in chili and cheese dip.