Prep 30 mins
Cook 45 mins
Since I use these often in Mexican and Tex-Mex recipes, I sometimes use cumin instead of or as well as the salt substitute.
- 1 1⁄2 quarts tomatoes, peeled and chopped or diced
- 12 chili peppers, sliced
- 1 teaspoon salt substitute
- Place all ingredients in a 4-quart saucepan, and simmer until the mixture is reduced to 1 quart.
- Freeze in 8 fluid ounce portions.
We avoid salt, so I was excited to see we can still enjoy Rotel tomatoes! Who knew they would be so easy to make? I didn't take any seeds out of the peppers, so my tomatoes turned out plenty hot, and I skipped the salt substitute all together. It took about an hour of cooking time to get them reduced, and I froze 4 bags for use in recipes. I used one tonight and it was great. I'm so happy to have this recipe in my arsenal!
DH likes it hot! He tripled recipe and used 20 jalapeno peppers.