“homemade black bean and corn salsa recipe +best homemade garden salsa recipe”

Just wanted to let you know my family and I LOVE this salsa! I have pinned it and made it a few times, but I am including it in a post on my blog about my garden harvest this year! I especially love the convenience of it in the winter, (I live in Minnesota) because I don’t need to have fresh tomatoes, I just use my canned ones from the summer before!

It’s been some time since you posted this, but I wanted to add my thanks to the others. I love this! My son is a salsa fiend, and this has been fantastic for snacks and munchies. I also put it on chicken, fish… really, anything. Fabbo. Thank you!

Hello, Love the salsa recipe. Just curious if I could change the amount of time to cook. I like it chunkier and it seems like it was the consistency I preferred when I first began heating. After the full time required it was much smoother than I hoped for. Nevertheless it was delicious. Please let me know. Thanks. Brigitte

I read once you can freeze whole tomatoes and use them later.. me being lazy last year decided to do that with my abundance of garden tomatoes. Have you ever tried that? I’m wondering if I can pull them out and make this..?

No need to add water. It’s the juice from the tomatoes and the lemon or lime juice. Personally, I used lime. I did not use paste either. But this recipe was spot on. Absolutely delicious! I used fresh Cayenne peppers out of the garden instead of jalapeño as well.

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!

It’s like these little humans in our home think that food is a necessity or something.  I could totally be fine with homemade chocolate chip brownies for dinner, but that isn’t really looked upon as a nutritious dinner choice.

I can’t wait to try this recipe! The only thing that confuses me is where you say to omit the jalapeño seeds to help reduce the heat. I learned from a show all about different types of peppers. It said The heat actually comes from between the skin and the fruit.

Once the salsa is blended, you are going to fry it in 2 tablespoons of hot cooking oil. To fry it you just pour it into the hot oil. This step is important to develop the flavor of the salsa and helps bind it. Don’t skip it.

Good morning Cheryl. If you’re looking for thick salsa, you’ve come to the right place! Our salsa is thick and tasty! The extra effort is well worth the results. There isn’t any reason you couldn’t use a pressure canner with this recipe. Let us know how it turns out.

Rachel, you can substitute jalapeños for the serrano chiles and get great results. Try the recipe with 2 jalapeños and if the salsa is too spicy reduce it to one. Removing the seeds and veins from the chiles reduces the heat too. Cheers!

Wash, peel, seed, and chop your ingredients first, then measure or weigh them. A kitchen scale comes in very handy when preserving the harvest. I have included both weight and cup measurements in the recipe below. Select one method of measuring and stick with it throughout the recipe so the ratio of ingredients remains the same.

I made this recipe today. The salsas are still in the hot water canner at this moment. Somehow, I came out with 20 pints from your recipe once I started ladling it all out. Not half pints, pints. I used 20 pounds of tomatoes. No I did not make a mistake weighing them. I did forego peeling them, but I cannot imagine how that would have doubled the recipe. Do you think it could have been the reason? I strained probably half of them. The rest I just poured the excess juice off my cutting board before adding the tomatoes to the pot. I sure hope it turns out okay…I figured since the bulk of the excess was undoubtedly tomatoes it would still be acidic enough. I hope it doesn’t taste like chopped tomatoes instead of salsa!

Hi Mary Ann 🙂 We love cilantro, so I’ve never made this salsa without it. Most salsas actually have some cilantro in it, but if you hate the taste, you could substitute a bit of fresh parsley, or eliminate the cilantro altogether. I can’t guarantee the taste though, since my recipe uses cilantro as a big ingredient. The scoops method you mentioned sounds yummy!

Homemade Salsa with fresh ingredients and full of flavor, just like the one you’re served at your favorite restaurant! This restaurant style salsa is made with roasted tomatoes and onions which enhances all the flavors. Delicious and simple!

I just made this today and it was AWESOME! Thank you for posting this recipe! It totally tastes like Mexican Village or Lacasit’s salsa. I made mine with Hunts Fire Roasted Diced Tomatoes and 1 jalapeno and it had KICK!! My nose is still running! YUMMO!

Roasted Yellow Tomato Salsa Recipe with Cilantro: If you cannot find these tiny heirloom yellow tomatoes, any grape or cherry tomatoes will do. The roasting coaxes fresh tomato salsa from bright and acidic into complex, subtle and sweet. If you don’t care for cilantro, try using basil instead, and serve this salsa as a bruschetta on toasted gluten-free bread rubbed with a clove of fresh garlic. Recipe found at Karina’s Kitchen.

Everyone loves salsa and I like your version a lot – I can make it now with canned tomatoes. I just made some tomato soup using canned tomatoes and it was delicious . Thanks for a great snack we all will enjoy (especially me) at FF #51 🙂

I’m on the hunt for an out-of-this-world pico de gallo recipe. While this was not it, this will be my go-to base recipe for the time being. Fresh and good. Make sure to drain as much liquid from the tomatoes as possible during seeding and chopping. Let the lime juice and seasonings stand out by eliminating tomato liquid completely. Day 2 the flavor was still good in https://great-salsa.com/category/chiles/ case.

Chips and salsa go together like…well, chips and salsa! So, since you’re planning to make homemade salsa, why not pair it with homemade chips? We’ve got a great recipe for Crispy Crunchy Pita Chips we think you’ll want to try!

This chunky salsa is great served atop our Steak Tacos. If you’re looking for the perfect app, cut a baguette into rounds and add a heaping tablespoon of Charred Salsa on top for a Tex-Mex take on bruschetta. 

Hi Erin. I believe Romero peppers are real sweet, aren’t they? Aneheims are more like a mildly spicy green bell pepper. The Romeros will probably be just fine, but will make the salsa a little sweeter, which may not be a bad thing. A closer substitute would probably be poblano peppers or yellow wax/hungarian peppers. But the nice thing about salsa is that you can use any peppers you like….just keep the quantity measurements the same when canning.

i currently just moved to belgium and i was wondering what you can substitute for some of the ingredients? i know it makes my spices limited, but if you (or anyone reading could help, i would be most grateful) most specifically: 1- 10 oz can original Rotel.

I am very excited to try this recipe. I, too, have made several batches of “runny” salsa; I like the thick stuff! I’m going to have a bumper crop of great tomatoes, so I will be busy! Thanks for the 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 made this recipe over the weekend – my first attempt at salsa. It’s fantastic. I ended up using green peppers because that’s what I had in my garden. The half-pint that I didn’t process starts with a mild sweet taste, followed by the pepper kick. Thanks for sharing this, along with easy steps to follow.

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