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question on Canned Rotel-Type Tomatoes & Hot Peppers

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Posted by KSprairie 5 (My Page) on
Sat, Sep 27, 14 at 19:59

I am going to make the canned Rotel-Type Tomatoes and Hot Peppers recipe (based on NCHFP recipe) that Dave posted a few years ago.
I would like to roast the tomatoes, peppers, and onions before putting them in the pot and simmering. Any reasons why I shouldn't do this?
Thanks!

Here is a link that might be useful: Canned Rotel-Type Tomatoes

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RE: question on Canned Rotel-Type Tomatoes & Hot Peppers

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Sun, Sep 28, 14 at 10:07

MINIMAL oil (none if possible) and minimal draining or you'll change the density and the density line is "iffy". I can't see how a light roasting would create a problem just as long as too much liquid isn't lost in the process. Keep them sloshy and drain later if needed.

Dave

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RE: question on Canned Rotel-Type Tomatoes & Hot Peppers

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I'll try it with no oil, use all of the liquid and see how it turns out.
I am wondering... if I roast half the weight called for and put the remainder straight into the pot, maybe I would have better results and not risk losing too much liquid. Roasting half the batch might still impart that good flavor I'm looking for. Or it could be I am just making this too difficult and should stick with the way the recipe is written! :) Thanks Dave!

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