Learn how to make and can your own homemade Rotel using fresh garden tomatoes and jalapeños. Perfect for pantry prep, Tex-Mex cooking, and salsa lovers!

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Homemade rotel in a stainless steel bowl sitting on a white countertop.

If you grow tomatoes and jalapeños in your garden, then this homemade Rotel recipe is a must-make for your pantry shelf. It’s a fantastic way to preserve the harvest and have flavorful, ready to use tomatoes with a kick of heat available all year long.

Forget the store-bought cans, this homemade version is richer in flavor, completely customizable, and made with clean ingredients. Whether you’re making queso, chili, taco soup, or your favorite Tex-Mex dish, this canned Rotel will become a go to in your kitchen.

In this post, I’ll walk you through exactly how to make and can homemade Rotel with step-by-step instructions using fresh garden produce, plus tested-safe water bath canning instructions.

What is Rotel?

Rotel is a brand of canned tomatoes mixed with diced green chilies, commonly used in recipes like queso dip, tacos, and casseroles. It adds that perfect blend of acidity, tomato sweetness, and spicy flavor that so many dishes benefit from.

But did you know you can make your own version at home, with better flavor and no preservatives?

Why You’ll Love This Homemade Rotel

Made with fresh garden ingredients – peak summer tomatoes and crisp jalapeños.
Clean pantry staple – no preservatives or additives.
Customizable heat level – you control how spicy it is.
Perfect for canning – shelf-stable and great for quick meals.
Budget-friendly – skip the store and make it in bulk!

Equipment You’ll Need

To make and can Rotel at home, you’ll need:

Large bowl
Water bath canner
Canning jars (pint or half-pint)
Canning lids and rings
Jar lifter and funnel
Kitchen towels
Vegetable chopper (optional)
Knife and cutting board

Ingredients for Canned Rotel

This recipe is simple and requires just a few ingredients, but using fresh, ripe produce makes all the difference.

You’ll need:

12 cups chopped tomatoes (about 6-7 pounds of fresh Roma or paste tomatoes)
2 cups chopped jalapeños (adjust to taste—see notes on heat level)
1/4 teaspoon canning salt (or pickling salt)
1/4 teaspoon citric acid (Or lemon juice. If using lemon juice you will need to use 1 tablespoon per pint jar.)

Tip: For a milder Rotel, remove seeds and membranes from your jalapeños. Want it hotter? Leave them in or substitute in a few serrano peppers.

How to Make Homemade Rotel

Step 1: Prepare the Tomatoes
Start by washing your tomatoes thoroughly. Remove any bad or bruised spots. Cut and dice the tomatoes either by hand or using a vegetable chopper.

Step 2: Prep the Jalapeños
Wash and dice your jalapeños. Be sure to wear gloves when handling hot peppers! Remove seeds and membranes for less heat.

Step 3: Combine and Mix
In a large bowl, combine the diced tomatoes and diced jalapeños. Mix until thoroughly combined.

How to Can Homemade Rotel

Step 1: Prepare Jars
Wash jars, lids, and rings in hot soapy water. Keep jars warm until ready to fill.

Step 2: Fill the Jars
Using a funnel, ladle the Rotel mixture into jars, leaving ½-inch headspace. Add 1/2 teaspoon of salt and 1/4 teaspoon of citric acid to each pint jar. (If you are using lemon juice instead of citric acid add 1 tablespoon per pint jar.) Top with hot water. Wipe rims clean, place lids on, and screw rings on finger-tight.

Step 3: Water Bath Process
Place jars into a boiling water bath canner, ensuring they’re fully submerged with at least 1 inch of water over the tops. Process:

Half-pints or pints: 35 minutes
Adjust for altitude as needed.

Diced tomatoes and jalapeños in glass jars next to stainless steel bowls.

Be sure to follow tested-safe canning practices when using a boiling water bath. If you’re new to canning, this guide from the National Center for Home Food Preservation is a great resource.

Step 4: Cool and Store
Remove jars with a jar lifter and place them on a towel to cool for 12–24 hours. Check lids for seal. Store sealed jars in a cool, dark place for up to 12–18 months.

Storage Tips

Unopened, sealed jars will last 12–18 months in a pantry.
Opened jars should be stored in the fridge and used within 5–7 days.
Always label jars with the canning date.

How to Use Canned Rotel

Once you’ve made your own Rotel at home, you’ll be reaching for it often! Here are some great ways to use it:

Add to queso dip for game day.
Stir into chili or taco soup.
Use in Mexican rice for added flavor.
Mix with black beans and corn for an instant salsa.
Top enchiladas, burritos, or tacos.

FAQs

Can I pressure can homemade Rotel instead of water bath canning?

Yes, pressure canning is also a safe option, especially if you want to skip adding lemon juice. Always follow tested canning times for tomatoes with added vegetables.

Can I freeze Rotel instead of canning it?

Absolutely! Simply let the mixture cool, then freeze in freezer-safe containers or silicone trays. Great for smaller portions.

Is it safe to can Rotel with fresh lime juice instead of bottled lemon juice?

No. Only use bottled lemon juice to ensure consistent acidity. Fresh lime or lemon juice varies in pH and may not be safe for water bath canning.

Can I add garlic or other spices?

Yes! Garlic, cumin, chili powder, or even smoked paprika can be added for more depth. Just don’t add low-acid vegetables like celery or bell peppers unless pressure canning.

Other Recipes You’ll Love

If you’re stocking your pantry with home-canned garden goodness, here are a few more must-try recipes:

Canned Jalapeños (Not Pickled) – These aren’t your average pickled peppers. Learn how to can jalapeños with no vinegar for bold, natural heat you can add to any dish.
Canned Pizza Sauce Using Garden Tomatoes – Skip the store-bought jars and preserve your own homemade pizza sauce packed with fresh flavor. Perfect for quick pizza nights!
Canned Pasta Sauce Using Garden Tomatoes – A hearty, rich pasta sauce made straight from your summer tomato harvest. Ideal for easy weeknight meals all year long.

Making and canning your own homemade Rotel is a fantastic way to preserve your summer garden harvest. Not only do you control the ingredients and spice level, but you’ll also save money and avoid last-minute grocery runs. Once you try this homemade version, you’ll never go back to store-bought!

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