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Savory Salsa

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.

Cooking Time

Preparation Time : 45

Cook Time : 30

Total Time : 75


Serves 15

  • 10cups chopped tomatoes , skins removed and cored (if you want chunky cut it bigger, not so chunky cut them smaller on each chopped ingredient)

  • 3cups yellow onions, coarsely chopped

  • 2 1⁄2 cups green peppers, coarsely chopped

  • 2cups jalapeno peppers, chopped (wear gloves!)

  • 12 garlic cloves, minced

  • 1⁄2-3⁄4 cup fresh cilantro, finely chopped

  • 5 limes, juiced

  • 1⁄3 cup cider vinegar

  • 1 1⁄2 teaspoons cumin

  • 1⁄8-1⁄4 cup salt

  • 3teaspoons ground pepper

  • 8 (15 ounce) cans black beans, drained and washed

  • 1 (15 ounce) can tomato sauce

  • 1 (12 ounce) can tomato paste

  • 1 (6 ounce) can tomato paste


  • 01

    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.

  • 02

    cut up rest of fresh ingredients.

  • 03

    juice limes.

  • 04

    drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).

  • 05

    Simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.

  • 06

    Slow boil for 10 minutes uncovered.

  • 07

    place in pint jars, put on lids and boil in canner for 10 minutes.

  • 08

    Makes about 15-16 pints (with 8 cans of black beans).

  • 09

    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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