How to Make and Can Homemade Rotel with Fresh Tomatoes and Jalapeños

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.)
¼ teaspoon canning salt (or pickling salt)
¼ teaspoon citric acid (or lemon juice. If using lemon juice you will need to use 1 tablespoon per pint jar.)

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.
Prep the Jalapeños
Wash and dice your jalapeños. Be sure to wear gloves when handling hot peppers! Remove seeds and membranes for less heat.
Combine and Mix
In a large bowl, combine the diced tomatoes and diced jalapeños. Mix until thoroughly combined.

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

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.