Ingredients for Texas Trash Salsa
- 1 (28 ounce) can diced tomatoes, drained
- 1/2 medium yellow onion, peeled and quartered
- Green Chilies
- Black Olives
- Vinegar
- Garlic Salt
- Olive Oil
- Salt And Pepper
- Tortilla chips for serving
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- chopped jalapeños (optional)
- hot sauce (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Texas Trash Salsa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Texas Trash Salsa
- Drain one (28 ounce) can of diced tomatoes well, reserving about 1/4 cup of the juice.
- Add 1/2 of a medium yellow onion, peeled and quartered, to a blender. Add the remaining ingredients in the following order: one (15 ounce) can of black beans (rinsed and drained), one (15 ounce) can of corn (drained), 1/2 cup chopped cilantro, 2 tablespoons lime juice, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
- Pulse the blender until the ingredients are chopped to your desired consistency. (Note: Adding onion first helps it blend more finely.)
- If the salsa is too thick, add a little of the reserved tomato juice, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasoning as needed. Add chopped jalapeños or hot sauce for extra heat.
- Serve immediately for a fresh taste or chill in the refrigerator for at least 2 hours to allow the flavors to meld. The longer it chills, the better it tastes!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
24g
Fat
5g
Carbs
3g
