Fresh Tomato Salsa Recipe – Southwest Style

Southwest Salsa

This is such a delicious fresh tomato salsa recipe with all the ripe tomatoes and corn right off the cob. Add some black beans, a few other ingredients, and a jalapeño pepper for a little kick and you have a great summer snack. And healthy, too!

Fresh Tomato Salsa Recipe - Southwest Style
Author: 
Cuisine: Mexican
Prep time: 
Total time: 
 
Ingredients
  • 6 cups chopped fresh plum tomatoes
  • ½ cup chopped cilantro
  • 1 white onion - diced
  • ½ Tbsp salt
  • 2 limes - juiced
  • 1 15.5 oz. can of black beans, drained and rinsed
  • 2 ears fresh corn on the cob
  • 2 jalapeno peppers
  • fresh cracked pepper to taste
Instructions
  1. Chop tomatoes until it equals 6 cups. Place in a large bowl.
  2. Add chopped cilantro, onion, salt, lime juice.
  3. Drain and rinse black beans and add to tomatoes.
  4. Cut the kernels off of the uncooked corn on the cob. Add to above ingredients.
  5. Dice jalapenos leaving seeds and ribs in one of the peppers for a little heat.
  6. Gently stir together and refrigerate.
Notes
This fresh tomato salsa recipe makes 2 quarts and 1 pint. Keeps in refrigerator for up to 2 weeks. Freezes well.

 

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