Go Back
+ servings
Print Recipe
5 from 1 vote

Southwest Salsa

A deliciously tangy and slightly sweet salsa, with as little or as much spice as you like. This rivals the best store bought salsas I've found. Pioneer Woman's Restaurant Style Salsa made with Rotel tomatoes is the best homemade salsa recipe I've ever tried- so I used the same canned tomatoes as the base here.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: Mexican
Servings: 24 tablespoons
Calories: 8kcal


  • 1 10- ounce can Rotel diced tomatoes with green chiles
  • 2 tablespoons minced onion
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon cumin
  • 1/4 cup black beans rinsed
  • 1/4 cup roasted corn about half an ear of corn, or use frozen
  • 1 tablespoon cilantro finely chopped
  • 1-2 teaspoons jalapeno minced (more or less, depending on desired heat)


  • Add ½ the can of tomatoes to a blender, and add minced onion, vinegar, sea salt, cumin, and sugar. Blend until the onion and tomatoes form more of a tomato sauce.
  • Add blended tomatoes and onions to a bowl, and add black beans, corn, and cilantro.
  • Taste the heat to decide how much jalapeno to add. Remember that the heat of fresh jalapenos will intensify after the oils have been released, so salsa is always hotter the 2nd day than when it's first made. The green chiles in the tomatoes add a bit of a kick, so if you want a mild salsa, you might not need to add any jalapeno.


Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg