Savory Salsa

"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."
photo by HealthyHeart photo by HealthyHeart
photo by HealthyHeart
photo by HealthyHeart photo by HealthyHeart
Ready In:
1hr 15mins
15 pints




  • 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.
  • cut up rest of fresh ingredients.
  • juice limes.
  • drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).
  • Simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.
  • Slow boil for 10 minutes uncovered.
  • place in pint jars, put on lids and boil in canner for 10 minutes.
  • Makes about 15-16 pints (with 8 cans of black beans).
  • Variations -.
  • If you want it hotter you can use more jalapenos, hotter peppers or add red pepper flakes/crushed red pepper to your taste.
  • 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.
  • No beans and no corn for a very tasty "regular" salsa.
  • Use 2 more limes and no vinegar.

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  1. Excellent salsa. I have tried 2 different variations and the flavors are outstanding. The cilantro and the lime juice combine to make an exceptional flavor profile with the garlic and the onion providing a perfect backdrop. I would recommend this recipe with any of the variations if you are looking for this type of salsa. I personally like this style of chunkier salsa with a medium level of hotness on the palate



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