Recipes and Cooking Chili-Style Salsa Be the first to rate & review! With black beans and chili powder for an added pop of flavor, this salsa is great for a party or as an appetizer. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 25, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 20 mins Stand Time: 30 mins Process Time: 20 mins Total Time: 1 hrs 40 mins Yield: 6 pints Jump to Nutrition Facts Ingredients 3 ½ pound ripe tomatoes 2 cup chopped onions 1 cup chopped green sweet pepper ¾ cup finely chopped, seeded fresh jalapeño chile peppers* 6 cloves garlic, minced 1 15 ounce can black beans, rinsed and drained 1 15 ounce can tomato sauce 1 12 ounce can tomato paste ¼ cup sugar 3 tablespoon cider vinegar 3 tablespoon bottled lime juice 1 tablespoon chili powder 2 teaspoon salt 2 teaspoon ground cumin 1 teaspoon dried Mexican oregano or dried oregano, crushed 1 teaspoon black pepper Directions If desired, peel tomatoes. Seed, core, and coarsely chop tomatoes (you should have about 7 cups). Place tomatoes in a large colander. Let drain 30 minutes; discard any liquid. In a 4- to 6-qt. stainless steel, enamel, or nonstick heavy pot combine tomatoes and the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes, stirring occasionally. Remove from heat. Ladle hot salsa into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. *Tip Chile pepper contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 18 Calories 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 18 % Daily Value * Sodium 135mg 6% Total Carbohydrate 4g 1% Total Sugars 2g Protein 1g Vitamin C 7.6mg 38% Calcium 9mg 1% Iron 0.4mg 2% Potassium 120mg 3% Folate, total 5.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.