“homemade gourmet black bean salsa recipe +homemade sweet and spicy salsa recipe”

Add all of the ingredients to a food processor https://great-salsa.com/about-us/ blend until desired consistency. I like mine more saucy, than chunky. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!

6 Blend salsa if you want it to be more smooth: If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.

UPDATE: Thanks to Janet in the comments for letting me know steam canners HAVE been approved by a national extension office and the National Center for Home Food Preservation for processing times under 45 minutes (here’s the article). 

Do you know exactly how much this makes? I need 2 and a half cups for an enchilada recipe and it would be great! Just didn’t know if I needed to double the recipe to get this amount. Thanks for sharing!

This was so good and so fast!! I didn’t have rotel on hand so I took another posters advice and used two cans of diced tomatoes and doubled the salt and jalapeno. I WILL be making this exactly as the recipe states because I’m sure it’s delicious as is. I am no longer hungry for the taco’s I was gong to make because of this addicting salsa!

On adjusting the heat: You can use seeds in part or all of your jalapenos. Seeds add heat; I leave them in about half the peppers. That’s for “hot” salsa! Also, you can seek out hot peppers with more stripes or “cracks” if you like spicy, as they naturally carry a zing.

Selecting the right jalapenos can make a huge impact on your salsa.  Jalapenos have between 2,500 – 10,000 Scoville heat units.  That is a pretty broad range, which means some jalapenos are very tolerable, while others are scorching hot.  That can make it challenging when trying to figure out how many jalapenos to add to your salsa, or other dishes.

Thanks for this great recipe! Every jar is gone! I was worried about how long it would be good for. It didn’t last even 1 month! I think I have found the perfect Christmas gift for all my people! Thankfully the climate I live in supports fresh produce all year round!

I’m Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.

The best part of this salsa is how fast, easy, and goofproof it is. Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. Stop, taste-test, and tweak based on your own personal preferences. After you’ve blended it and gotten it just right, feel free to stir in a handful of black beans or corn. The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s so much better the second and third day. Over time the flavors really marry and mellow. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.

This easy salsa great for kids’ lunches, parties, and family meals. The salsa is made with canned petite or regular diced tomatoes, so there’s far less chopping involved. But feel free to use fresh tomatoes, especially if they’re in season. 

Note that it is not essential that the chile peppers be cooked through, only that the outer tough skin is blistered and blackened. This is what will help with flavor. Also it will make it easy to peel the chiles.

Hi Laurie, I am going to give your salsa a try – never canned it before. Quick question, have you canned kimchi before? I made it last summer but had to keep in refrigerator because of fermentation. Haven’t been able to find a safe recipe for canning. Thank you!

After at least 12 hours (but before 24 hours) you can can test your seals. Press the center of the lid to make sure it is concave, then remove the band and (gently!) try to lift (not pry) the lid off with your fingertips. If the center doesn’t flex up and down, and you can’t lift the lid by gently pulling, then your jar has a good vacuum seal.

Hi Heather – from all the reading I did on that recipe, the lady who created the recipe, Annie, developed it and had it tested at her local extension office years ago. There are a lot of threads on the Garden web forum – I looked for a few minutes and couldn’t find the original thread I had read but here’s a couple that might help (there’s LOTS of discussion on there about the proper way to make the salsa without messing up the pH levels and making it unsafe):

Great pico de gallo recipe, I personally like my salsa juicy so I use large tomatoes and extra lime juice. I also use this as a base for another recipe, A shrimp salsa dish, I add large chunks of cold cooked shrimp, and either Clamato juice or tomato juice and clam juice I also like a little extra cilantro. Served with French bread to dip into the juice makes a great lunch

The one thing I learned when teaching myself to can salsa was that in order to use a water-bath canner to make salsa shelf stable, it’s important to use a recipe from a trusted source that uses USDA guidelines. This is because there are so many low-acid ingredients in salsa (peppers, onions, and garlic) that it creates a delicate balance between the acid (tomatoes and usually another ingredient like vinegar or lemon juice) and the low-acid ingredients.

Made this recipe today and it was our first attempt at salsa from homegrown veggies from our garden.  Very easy to follow the directions and it is delicious. We already planning our second batch. Thnx  

Hi Rachael! I’m so sorry you lost your home. My prayers are with you & your family. I like your verse from James & will remember it. @ a year & a half ago I had a stroke & lost my whole left side. The one quote that has helped me thru (oddly enough from Pinterest – source unknown) is “You never know how strong you are until being strong is the only choice you have.” God bless.

Voilà! We turned chicken enchiladas into a dip (and the results speak for themselves). Packed with all the enchilada flavors we’ll never get enough of—ever, it’s perfect for when you just want to have chips and dip for dinner.

Made my second batch today.  First batch was a just over a week ago and yielded 8 jars.  It was quickly apparent this was not enough!! lol   Family is raving about this recipe.  I didn’t add the sugar either time, don’t miss it.    I used the jalepenos with all the seeds and membranes the first time.  Quite spicy but not unbearable.  This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.)  It’s perfect to my taste.. probably a medium to hot level compared to store bought.     My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions.  SUCH a great tasting recipe.  All I hear are complaints that we keep running out of nacho chips 😉   Thanks for sharing!!

No big chunks, man! Big chunks are good when it comes to the fresh tomatoes in pico de gallo. But when it comes to regular salsa, which is generally made from canned tomatoes, I prefer more of a pureed, thin consistency.

Leave a Reply

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