Well, honey, the original Rotel is spicier than the mild version. It's all about personal preference - if you like a little kick in your dish, go for the original. But if you're a wimp when it comes to heat, stick with the mild. It's not rocket science, darling.
Its colour. White stars are hotter than blue stars which are hotter than yellow which are hotter than orange, which are hotter than red.
As they get hotter, they usually get brighter.
blue stars are hotter
because the april is so very hotter indecender
spica is hotter. even though btelgeuse is bigger it is not as hot as spica
Original is hotter than Mild. Original is considered the basis of the Rotel heat scale, so any of the other heat ratings are in relation to original. Mild is considered milder than that of Original
Mild Rotel is a brand of canned diced tomatoes and green chilies, known for its mild flavor profile that appeals to a wide range of palates. It typically contains a blend of tomatoes, green chilies, and seasonings, making it a popular ingredient for recipes like dips, casseroles, and soups. The "mild" variant ensures a less spicy taste compared to the original version, making it suitable for those who prefer less heat. Rotel products are often used to add flavor and texture to various dishes.
Rotel was created in 1966.
The population of Rotel is 200.
it would be somewhat mild ... but it would get hotter and hotter arriving to cal.
Mild Winters to Hotter Summers
Because, if they werent dilled, it would make them hotter and that isn't the meaning of mild.
50
The cast of RoTel - 2006 includes: Erica Livingston as Scientologist Ivan McClellan as Scientologist Tamara Tackett as Heather
because the higher you get the colder it get and the lower you get the hotter it gets i think?
Rotel Jakarta Add: Jl Pengadegan Bl A/1, Rawajati, Pancoran City: Jakarta Postal Code: 12750 Phone: 021 79181865
Yes, Rotel was created somewhat by accident. The product was developed in the 1940s by a Texas company when a worker mistakenly added diced tomatoes to a can of green chilies, resulting in a flavorful mixture that became popular. This unexpected combination led to the creation of Rotel, which has since become a staple ingredient for many recipes, especially in Tex-Mex cuisine.