“homemade black bean and corn salsa recipe _homemade cherry tomato salsa recipe”

On adjusting recipes: I know you want to “make this your own,” but with canning recipes you can only do so much. It’s important for food safety to have the proper ratio of acidic to non-acidic foods. The tomatoes are acidic, but the peppers, onions, and garlic are not. That’s why you must add the vinegar, and you can’t really mess with the amounts of peppers.You could, however, fiddle with green peppers and colored bells, or sub some of the jalapenos out for a milder pepper if you don’t like it so spicy. Just don’t be too generous with your helpings and overdo the amounts. That’s one thing I love about this recipe – it gives quantities in cups, rather than forcing me to scratch my head and wonder which onion is “small” and which green pepper fits the “medium” category.See this article on Modifying Canning Recipes and Food Safety for more details.

I use 1 can Roasted Garlic tomatoes, 2-3 Jalapenos (from Church’s chicken), finely chopped onion, Minced Garlic (in the glass), Cilantro, salt and pepper, and Lemon juice….I use my lil hand held blender to smash the bigger pieces……..My husband HAS to eat this with Every meal or he would be upset lol…Try it!

Although, my hubby doesn’t measure when he makes food. So, I had to stand right there with him this time, so I could measure everything he put in.  He said I was cramping his mojo, but I couldn’t share a recipe that said a pinch of this and a pinch of that.  Ya know?

The recipe is customizable and requires you to stop, taste-test, and tweak based on your own personal preferences. Everyone’s preference for salt, heat, and preferred texture differs. After you’ve blended it and gotten it just right, feel free to stir in a handful of black beans or corn.

I made this today without the salt due to a low sodium diet restriction. I think it tastes good without it, really fresh. I’m letting it set for another day in refrigerator before indulging. Thanks for the recipe!

Yummy! I love making my own salsa. It’s much better than what you can buy in the grocery store. I’ve made several versions and just tried your version. It’s very good! I didn’t have any lime juice but had everything else on hand. It was still very good without the lime juice. 🙂

Hmm, I think I found myself a salsa recipe. 😀 This looks like the perfect recipe for me. Thank you for sharing and thanks for coming for today’s FF. I hope to see you next week for FF’s first anniversary. 🙂

Am going to give this salsa a try as I do sometimes prefer the more saucy/less chunky variety of salsa to eat with tortilla chips. I wonder how people got on with canning it – did anyone ever come back with a report for you on that?

I really like this. i have made it three times in the past 4 days. last night i got a baking dish threw in half cup brown rice, cup of chicken broth, 1/3 cup corn, then slathered this salsa on top of my frozen chicken and covered it then let it cook for like an hr and a half OMGolly! it was fantastic.

Yep, my husband and I know the best and worst Mexican restaurants to go to for the chips and salsa. After all, chips and salsa make the meal! I always over-indulge on them at Mexican restaurants, but it’s the best part. I love your homemade salsa, Blair! I could see myself devouring this ALL in no time. Looks so good!

You can taste it at this point to see how spicy it is (every year my peppers are different, depending on our summer weather) and add cayenne pepper if you’d like to increase the spiciness (again, dry ingredients are fine to add – you just can’t add anything else fresh).

I made this salsa and it totally ROCKS! I used my own canned tomatoes and parsley instead of cilantro (just what I had on hand) and a fresno chile-yummy! And I love that you are local. Great winter salsa, and was so happy to use my summer tomatoes.

I tried this recipe last night and was shocked at how good it is! I make a salsa that takes forever and this was so easy, but the flavor was not lacking. Thank you for sharing such an easy recipe with all of us!

Katie, a 35 minute processing time is TOO long for salsa- the reason your canned tomatoes need that long is because you don’t add a cup of vinegar. Do a quick Google search to find that all the reputable salsa recipes call for 15 minute processing time (extension services, and the Ball Blue Book are two)- even for the recipes that have tomato paste added. I know you said it will make you feel better to go longer, but there are good reasons not to: energy costs and over-cooking the salsa are two good ones.

Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.

karinagw, that sounds like some spicy salsa you´re whipping up! Makes my mouth water just thinking of it. Of course, simmering time depends on burner heat level and the type of pot used. We use a skillet which is shallow enough to make a quick job of simmering. Enjoy the salsa and wine and thanks for your comment!

My husband does a ratio of 2:1.  Two cans of spicy tomatoes and one can of regular diced tomatoes, drained and pureed to your preferred consistency.  We like to use an immersion hand blender, but if you don’t have one of these, a regular blender works just as well.

We made this for the first time last year and have dreaming about it ever since! The only issue was that we didn’t make enough and the jars got eaten far too fast! We sent a couple of jars with my daughter to take to her dad when she visited across country and he and his wife have requested more this year! We will be tripling the recipe this year and it still will most likely be too little! We are extremely happy with the way it turned out with absolutely zero modifications. This year we will be adding a bit of kick with a jalepeno or two. Definitely a family favourite!

Hi Carl. I wouldn’t worry too much about it. The skins won’t really hurt anything other than the texture. Skimming them off the top sounds like a good idea, but I wouldn’t worry too much if you don’t get them all. Glad you’re trying the recipe.

LOVE this recipe!!! You are genius!!! Made it today, doubled the batch and didn’t change a thing except only had 4 limes so squeezed them for 1/2 cup of lime juice. Used 4 jalepenos, chopping only one fully and heat is spot on! Not to mild but with a kick! The flavor is so fresh and consistency is chunky:-)) made 13 pint jars!! Only hope I get 8 more pounds of tomatoes from our garden! By the way, I used combo of Roma and celebrity from our garden:-))) Thank you, bald gourmet!!!❤️❤️❤️❤️

I just came in from picking an overwhelming amount of cherry tomatoes and jalapenos and wanted to whip up some fresh salsa. I did a quick search and came to your recipe. Wow! Perfect! Can’t wait till my hubby tries it. And I think this would freeze well. I would put in quart size zipper bags in the desired amount. It may be a little thinner at thaw time, but you could add a little guacamole or avocado to thicken it up at the point of use.

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)  You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don’t rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it’s usually ok.

So if you typically use romas, how many pounds (approximately) do you need to end up with 10 cups of chopped/peeled/drained tomotoes? I have a (fresh) salsa recipe I love, but your post has me intrigued…

I never really cared for store bought salsa so I decided to come up with my own recipe. Now I can’t make enough of it! I am always asked to bring it with me to any family get-together or potluck. I always leave with an empty bowl!—Dana Sapp, Scottsville, Kentucky

Yes, I think so. I’m not sure how the texture fares…or the flavor…but I know several people in the comments have frozen it (I believe they cut down on the vinegar slightly since it doesn’t need as much acidity if it’s not being canned).

I just tried this recipe for the first time and it is delicious! My husband and I love spicy so I added 4 habaneros to the batch (seeded of course). It has a great kick but not too much. I also added a bit more cilantro because we love that flavor as well. It turned out great. I will vary the amounts as I continue to use this recipe. Thank you for sharing!

There’s nothing better cod salsa recipe to head to your garden or even market, grab some fresh vegetables and whip up an easy recipe. This Easy Homemade Salsa Recipe is perfect for your home Tailgating Parties, game night or even to serve at your next cook out.

Today we have teamed up with the folks at Tailgate at your Place, where you can visit and learn how to throw the “ultimate” home tailgate party. There are college football trivia and traditions, party tips, recipes, and more. Throwing parties has never been so easy or rewarding.  You will also have a chance to win one of hundreds of prizes!

Leave a Reply

Your email address will not be published. Required fields are marked *