Southwest Salsa

Did I tell you about how we have dozens of tomatoes from our garden?
Well, we do.

From just ONE of our roma tomato plants we’ve gotten about 60 tomatoes (of course a couple of the other plants have only provided about 10 tomatoes so far). But that one plant? Amazing. And it’s got AT LEAST another 60 tomatoes to go. So needless to say, we’ve got an excess of tomatoes right now, especially of the roma variety. So, yesterday when I had a huge bowlful I decided to make some salsa. (I used roma, better boy and celebrity tomatoes for this recipe. But mostly roma)

A new recipe.

Southwest salsa.

Grab a jalapeno from the garden. A couple handfuls of cilantro, also from the garden. A can of corn and blackbeans from food storage. And leftover red onion from this recipe.

2 cups tomatoes, diced
1 cup red onion, diced
1 15 oz can corn, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 jalapeno, finely minced
2 TBS cilantro, chopped
1 TBS salt
1/2 TBS cumin
1/2 TBS chili powder
1 TBS sugar
1 TBS lime juice

1. Place tomatoes, red onion, jalapeno and cilantro on a large cutting board. Chop back and forth for a couple of minutes until you get small pieces (or use a food processor)
2. Pour those all in a bowl. Add corn, black beans, salt, cumin, chili powder, sugar and lime juice.
3. Stir together for a couple of minutes so flavors blend well.

And that’s it. Enjoy with chips.


  1. I love a salsa with black beans and corn! Looks delicious!

    1. Thanks! It was delicious.

  2. Yum! This salsa sounds fantastic!

  3. Southwest salsa is my favorite! And I have tons of tomatoes right now too!

    1. This is a great way to use up some extra tomatoes. Let me know if you try it!

  4. yum..yum..this is a great recipe!very innovative and using great ingredients!

  5. this looks so so good! i can’t wait to make this!

    1. I hope you do make this, its so easy and yummy. Let me know what you think, if you do!

  6. Did you really mean 12 Tbs of chili powder? Seems like a lot.

    1. Sorry, thanks for catching my error. I meant 1/2 TBS and updated the recipe accordingly.

  7. Wanda · · Reply

    Can this be jarred and preserved for later? How long will it keep? Would be great in wintertime to have some!!! Thanks!!!

    1. Wanda I haven’t ever canned this so I have no idea if it would be safe. Sorry!

  8. I would think if you cook this like you do salsa & put it in jars and do a hot water bath on it that it would keep. Otherwise I would be afraid it would sour and go bad….That is just my opinion. I have canned all my life.If I was making this I would do it this way….

  9. I make something similar, but I like to take fresh corn and roast it on the grill, then cut it off the cob to use in the salsa. The smoky flavor really adds a little extra.

    1. Ooh that change sounds amazing. Definitely trying it with grilled corn next time. Thanks!

  10. Allisen · · Reply

    Can this be canned?

    1. I haven’t ever canned it so I don’t know how safe it would be or not.

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