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Savory Salsa

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“Tired of looking for a good (not sweet) homemade salsa similar to what you would buy in the store (for 4-6 dollars a jar)? So was I, but I have been playing with multiple salsa recipes this summer due to the few hundred pounds of tomatoes in the garden. I think this one is the best of the bunch. Everyone who has tried it has liked it and our friends even serve it at their parties at home. This is a cooked not a fresh salsa, medium hot, and can be canned.”
READY IN:
1hr 15mins
YIELD:
15 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Place tomatoes into boiling water for 1 minute or until skin cracks then immediately place in cold water, peel and core tomatoes and cut into chunks.
  2. cut up rest of fresh ingredients.
  3. juice limes.
  4. drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).
  5. Simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.
  6. Slow boil for 10 minutes uncovered.
  7. place in pint jars, put on lids and boil in canner for 10 minutes.
  8. Makes about 15-16 pints (with 8 cans of black beans).
  9. Variations -.
  10. If you want it hotter you can use more jalapenos, hotter peppers or add red pepper flakes/crushed red pepper to your taste.
  11. Soak 7-8 ears of sweet corn in water for 30 minutes and then roast corn in the husks on the grill until done (20-30 minutes turning frequently), de-husk corn and cut off cob. Add corn to salsa for a black bean - roasted corn salsa or eliminate beans for a roasted corn salsa.
  12. No beans and no corn for a very tasty "regular" salsa.
  13. Use 2 more limes and no vinegar.

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