Until a couple of years ago, I always had Ro*Tel Diced Tomatoes and Chiles in my pantry. And yes, for years that was the product that completed chile con queso for me, along with Velveeta.
If you’ve been here before, you know that I am on a canning kick, having just learned how to can properly. (Diary of a mad canning woman.) Last week, I picked a bowl full of Joe Parker Anaheim peppers. I put them in the fridge, having not decided what to do with them. This morning, I thought I might make a Green Chile Stew and put a chicken into the slow cooker.
While looking at recipes, one chicken stew recipe called for Ro*Tel Diced Tomatoes and Chiles. I knew then that I wanted to make my own, and can it. So, I again began the process of scoring, and par boiling the tomatoes. Once peeled and cored, I squished them into a pan. I then took the peppers and blistered them in a small skillet.
Once blackened, I tossed them into a gallon baggie to steam. The steaming makes it easier to remove the skin and softens the chiles.
After I peeled and chopped the chiles, I threw them into the tomato mixture and let it all cook for about 10 minutes, while I sterilized the jars.
Into each jar, we a 1/2 teaspoon of salt and a tablespoon of fresh lime juice, to increase the acid. The end result, was two jars of Tomatoes and Chiles.
I’m always happy when the jar top seals after the 10 minute water bath, indicating I’ve done it correctly.
Now, some folks think I’ve gone a little crazy with the canning, and that’s OK. I’m taking another class soon, for sweet stuff, and as we speak, there is a modern canning book en route to my front door. More crazy on the way!
Oh, yea, the chicken. With the tomatoes and chiles that were left after filling these two jars, I added the shredded chicken, onions, Mexican Oregano, and the stock it cooked in, and made chicken stew for dinner.