This southwest salsa is a delicious chunky, flavorful, southern inspired salsa. It’s perfect served with chips, on tacos, burritos, salads, etc.
This southwest salsa is so fresh and delicious, it only takes a few ingredients, and a few minutes to make, and you’ve got a delicious homemade salsa. It’s amazing with chips, crackers, on tacos, burritos, nachos, salads, etc. It would also be delicious alongside some grilled steak, chicken, or fish.
It’s a great option for serving at a potluck, summer barbecue, game night, or while watching your favorite sporting events.
You’ll need a combination of canned, and fresh ingredients to make this southwest salsa. You can change it up to customize based on your preferences.
The salsa gets its yummy southwest flavors from the chili powder and cumin in the salsa, and the corn and black beans add a nice touch too.
- red onion
- canned corn – this adds a little sweetness to the salsa, you can also use fresh grilled corn cut off the cobb.
- black beans
- jalapeno – this adds just a little kick to the salsa
- cilantro –
- fresh lime juice
- chili powder
How to make Southwest Salsa?
Dice up the tomatoes, and onion on a cutting board, re-piling and cutting as needed until the pieces are as small as you want them. Add them to a bowl.
Dice up the jalapeno into tiny pieces, you don’t want them too big as you don’t want any bites that are too spicy. Add the jalapeno into the bowl.
Chop up the cilantro as finely as you want, and add it to the bowl.
Add the drained and rinsed corn and black beans to the bowl.
Add in the salt, cumin, chili powder, sugar, and lime juice.
Toss is all together until the ingredients are well mixed. Cover the bowl and place it in the fridge for at least 1 hour to let the flavors meddle.
Enjoy with chips, on tacos, salads, etc.
How to store?
You can store the southwest salsa in an airtight container in the fridge for up to 1 week.
This is a great make-ahead dish because the flavors taste best after an hour or two in the fridge. While it can store for up to a week, it will be the best quality in the first day or two, so I recommend only making it about 24 hours before your event, for the best results.
Tips and Tricks:
- I prefer a Roma tomato because it’s a little firmer and makes it easier for dicing up, and has less seeds in the middle.
- I love using fresh vegetables and herbs from my garden for this if I have them.
- This salsa is easily customizable, by adding more or less of the ingredients in the recipe. More jalapenos to make it spicy, less cilantro if you don’t like it, less cumin, more lime juice, etc.
- Add about 1 cup of diced bell pepper, or avocado if desired.
- You can chop up the tomatoes, onions, and jalapenos in the food processor if you want this salsa to be more of a restaurant style. The corn and black beans should not be processed/chopped, and will still add texture.
- Prepare the salsa at least 1 hour before you want to serve it to really give the flavors a chance to meddle together.
This southwest salsa is a delicious homemade salsa, perfect served up with tortilla chips, and as a topping for any of your favorite Mexican dishes!
More salsa recipes:
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- 2 cups diced tomatoes
- 1 cup diced red onion
- 1 jalapeno (deseeded, and finely minced)
- 1 cup canned corn (drained and rinsed)
- 1 cup canned black beans (drained and rinsed)
- 2 TBS fresh cilantro (chopped)
- 1 TBS fresh lime juice
- 1/2 TBS salt
- 1/2 TBS granulated sugar
- 1 tsp cumin
- 1 tsp chili powder
- Chop up the tomato and red onion on a cutting board into small pieces, to be your desired size. Chop back and forth until the pieces are small. Add those to a medium sized bowl.
- Chop up the jalapeno and cilantro into minced sized pieces and add them to the bowl.
- Add in the corn, black beans, lime juice, salt, sugar, cumin, and chili powder and stir it all together until combined.
- Cover the bowl and place it in the fridge for 1 hour to let the flavors meddle, then enjoy with chips.
This southwest salsa was first posted on Sept 7, 2012. The photos and text were updated on June 15, 2022.
Tina Raymond says
How long would this last in the fridge?
Aimee Berrett says
My guess is 6-7 days.
Can this be canned?
Aimee Berrett says
I haven’t ever canned it so I don’t know how safe it would be or not.
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.
Aimee Berrett says
Ooh that change sounds amazing. Definitely trying it with grilled corn next time. Thanks!
Amber @ Dessert Now, Dinner Later! says
Great pics! Looks delicious!
Baby blue eyes says
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….
Can this be jarred and preserved for later? How long will it keep? Would be great in wintertime to have some!!! Thanks!!!
Aimee Berrett says
Wanda I haven’t ever canned this so I have no idea if it would be safe. Sorry!
Did you really mean 12 Tbs of chili powder? Seems like a lot.
Sorry, thanks for catching my error. I meant 1/2 TBS and updated the recipe accordingly.
Megan Robinson says
this looks so so good! i can’t wait to make this!
I hope you do make this, its so easy and yummy. Let me know what you think, if you do!
yum..yum..this is a great recipe!very innovative and using great ingredients!
Southwest salsa is my favorite! And I have tons of tomatoes right now too!
This is a great way to use up some extra tomatoes. Let me know if you try it!
Russell at Chasing Delicious says
Yum! This salsa sounds fantastic!
I love a salsa with black beans and corn! Looks delicious!
Thanks! It was delicious.