It’s really hard to avoid salsa when you live in Southern California. All Mexican restaurants, authentic or fast-food serve salsa. Some are chunky (Pico de Gallo) while others are not. Some are spicy (Spicy Salsa), others are not. Some are red, while others are not. Some are fruity (Spicy Apple Salsa) while others are not.
Grilled cheese and tomato soup is the ultimate comfort meal.
What I really like about this Chili is that it has black beans in it (hence the chili-style reference). That one ingredient really makes a difference in this salsa.
This recipe yields about 6 pints. I guess if you are having a big party it would be fine but if needed, you can easily preserve them in mason jars using the method I include below.
Chunky Chili Style Salsa
- 3 1/2 lbs Roma Tomatoes
- 2 White Onion Diced
- 1 Green Bell Pepper Diced
- 1/2 Cup Jalapeño(s) Finely Diced
- 6 Garlic Cloves Minced
- 15 oz Black Beans Drained & Rinsed
- 15 oz Tomato Sauce
- 12 oz Tomato Paste
- 1/4 Cup White Sugar
- 3 Tbsp Apple Cider Vinegar
- 3 Tbsp Lime Juice
- 1 Tbsp Chili Powder
- 2 Tsp Salt
- 2 Tsp Ground Cumin
- 1 Tsp Dried Oregano
- 1 Tsp Ground Black Pepper
how to make this recipe
- In a large pot, combine all ingredients making sure everything is mixed really well.
- Bring to a boil. Once boiling, reduce the heat to a simmer. Simmer uncovered for approximately 20 minutes. Make sure to stir occasionally so it doesn’t stick to the bottom of the pot. Remove from heat.
- Using a ladle, fill sterilized pint sized mason jars leaving about 1/2 inch of headspace. Wipe jar rims, place lids on jar and screw on bands finger tight.
- Place jars in a large pot of boiling water for 20 minutes. Move jars to a cooling rack and let cool until the lids “pop”.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.