We’ve been making this delicious Corn and Black Bean Salsa for years whenever we are having friends over, or when we are heading out to a friend’s house for a cookout. It’s a great dip / appetizer to have with Mexican themed dinners, for taco night and just to have as a crowd pleasing snack. The great thing about this recipe is that it is super easy to make. It’s about 1/2 canned goods and 1/2 fresh ingredients, and it literally only takes a few minutes to put together.
I made this today, ate a few test bites (delicious!), took a quick Instagram shot, and then had to run to a volleyball tournament. During our down time, a few of my teammates saw the picture and begged me to run home and grab the salsa. I did, and came back with an extra bag of chips. Four girls and one and a half bags of chips and we demolished THE ENTIRE BOWL. I sent the link to at least five people who requested it and was begged to bring more to the next game. So thank you! Not only for a fantastic recipe (to which I will only add a tiny bit more heat), but for practically making me a culinary god among my friends!

Tomatoes are the most important ingredient. The fresher they are the better your salsa will taste. Look for the ripest ones you can find. Getting a good char on the vegetables is another key to developing the flavor. The lime juice brightens and enhances the flavor. The recipe calls for two serrano peppers but only add one if you want to reduce the heat.
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I made this recipe just as described, I drizzled olive oil on the veggies before roasting, and seeded the Tomatoes before roasting. I added two jalapeños fresh picked and one fresh picked green chili. I pulled the skins off the tomatoes when they cooled slightly… The flavor is amazing, perhaps a bit too much heat, I will chill overnight and perhaps only add one jalapeño next time.

Salsa IS its own food group. Or at least it should be and while we’re at that we could decide it counts as one of your five a day, too ;). I eat salsa every day yet sadly can’t find my favourite organic brand [and there actually is only one brand and kind of organic salsa available in anyway] anymore living in the countryside now. The only ones available contain sugar and even though it’s not a ton I don’t like the fact. At least my dippers are vegetables.
Had some tomatoes from the Albuquerque grower’s market at their peak (and perhaps a tad beyond). Made the recipe as written except for an extra 3rd serrano (seeds, ribs, and all), 3 large and very fresh garlic cloves, and one chipotle en adobo. It’s cooling in the pan on the stove as I write, but I can already tell this is my new “signature” salsa. Hot diggity!
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
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I like to keep a big jar of the homemade salsa in my refrigerator for up to a week. I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch. The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!
I was really nervous about this recipe I searched and searched and searched this is the one I decided to do. There were a lot of reviews but most of them said all looks good all got to try this I wish they would only post if they did make it there was a couple that said it was fantastic taste was good so I chose this one. This recipe is amazing if you want restaurant style salsa you need to try this one in my portion I put one Serrano No Seeds no ribs in everybody else’s portion to whole Serrano’s. You have to try this recipe it is truly truly truly amazing and so delicious
I had save this recipe cause I knew it would be good, and it proved to be the best one I’ve ever made. My ratios of spices and peppers were a little altered, and I had a can of Muir Glen fire roasted, crushed tomatoes which added a little more depth perhaps, but it’s a big winner. I filed this in “Make Again” for sure! Thank you – love your emails.

Hi there 🙂 Precise serving sizes are so hard to quantify, since it all depends on how much each person eats lol. But the recipe makes approximately 4 cups, so I think that would be enough for 9 people… although, to be on the safe side, you could always double the recipe. Leftovers are good for a week or two in the refrigerator 🙂 Hope you love it!
This is pico de gallo, also called salsa fresca. This is not what most people in the States think of when they think of salsa. The salsa you find at Mexican restaurants and the like is usually a salsa roja, which has very similar ingredients, but is usually pureed and is often made by first roasting the vegetables both to bring out their flavors as well as to get them to the desired texture. Many people make it with canned tomatoes as well, which are also cooked, resulting in the kind of "mouth feel" one expects with this kind of a salsa. In short, the title of this recipe "Mexican Salsa" is very misleading and should really be changed, possibly to "Salsa Fresca" if not just calling it pico de gallo.

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
It’s all in the tomatoes… or more accurately, in how you prepare them! When making homemade Pico De Gallo, I prefer to core and remove the seeds from the tomatoes to keep the salsa from getting soupy. The salt will continue to draw out the natural juices from the tomatoes, so you’ll always end up with a juicier Pico De Gallo than when you started. If you were to keep the juiciest parts of the tomatoes, add lime juice and add the salt which will draw out even more juices, you’ll end up with a much more watery salsa than intended. It’ll still be delicious and enjoyable, just not quite the right consistency.
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