Salsas & Dips

Salsa De Frijol Negro

Name: Salsa De Frijol Negro
Prep time: 30 min
Cook time: 45 min
Total time: 120 min
Yield: 8 servings
Ingredients: 1 cup dried black beans, rinsed and drained; 2 cups water; 2 tablespoons olive oil; 2 large onions, chopped; 4 cloves garlic, minced; 2 large tomatoes, chopped; 2 dried ancho chiles, stemmed and seeded; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; Salt and pepper to taste

By Opal Ingram · June 19, 2026 · Salsas & Dips

Prep30 min

Cook45 min

Total120 min

Serves8

As a second-generation Mexican-American, I grew up surrounded by the rich flavors and aromas of my family's traditional cooking. One of my favorite dishes was always my grandmother's Salsa De Frijol Negro, a smoky and savory black bean salsa that added depth and excitement to any meal. Over the years, I've perfected her recipe, and I'm excited to share it with you today.

Salsa De Frijol Negro is more than just a condiment - it's a way to experience the bold flavors and warm hospitality of Mexican culture. Whether you're using it as a dip for tortilla chips, a topping for tacos or grilled meats, or a side dish for your favorite Mexican recipes, this salsa is sure to become a new favorite.

In this recipe, we'll be using a combination of black beans, roasted tomatoes, onions, garlic, and dried chiles to create a rich and complex flavor profile. We'll also be adding a blend of spices, including cumin, oregano, and cilantro, to give the salsa a bright and refreshing taste.

One of the things that sets Salsa De Frijol Negro apart from other salsas is its use of roasted ingredients. By charring the tomatoes, onions, and chiles over high heat, we're able to bring out their natural sweetness and depth of flavor. This process also adds a smoky undertone to the salsa, which pairs perfectly with the earthy flavor of the black beans.

In the following recipe, I'll guide you through the process of making Salsa De Frijol Negro from scratch. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for anyone looking to add a little Mexican flair to their cooking.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The salsa is versatile and can be used as a dip, topping, or side dish.
The recipe is budget-friendly and can be made with affordable ingredients.
The salsa is make-ahead friendly and can be stored in the fridge for up to a week.
The recipe is perfect for crowds and can be easily doubled or tripled.
The salsa is a great way to add some Mexican flair to your cooking.
The recipe is customizable and can be adjusted to suit your taste preferences.

Why This Recipe Works

The key to making great Salsa De Frijol Negro is to use high-quality ingredients and to cook them with patience and attention. By roasting the tomatoes, onions, and chiles over high heat, we're able to bring out their natural sweetness and depth of flavor. We're also using a blend of spices, including cumin, oregano, and cilantro, to give the salsa a bright and refreshing taste.

Another important factor is the use of black beans. These small, creamy beans have a rich, earthy flavor that pairs perfectly with the smoky undertone of the roasted ingredients. By cooking the beans with onion, garlic, and spices, we're able to add depth and complexity to the salsa without overpowering the other flavors.

Finally, the key to making Salsa De Frijol Negro that's truly exceptional is to use the right balance of ingredients. By combining the roasted tomatoes, onions, and chiles with the cooked black beans, spices, and lime juice, we're able to create a salsa that's both bold and refreshing.

With its perfect balance of flavors and textures, Salsa De Frijol Negro is the perfect addition to any Mexican meal. Whether you're using it as a dip, a topping, or a side dish, this salsa is sure to become a new favorite.

Ingredients You’ll Need

To make Salsa De Frijol Negro, you'll need a few simple ingredients, including black beans, roasted tomatoes, onions, garlic, and dried chiles. You'll also need some spices, such as cumin, oregano, and cilantro, to give the salsa a bright and refreshing taste. In the following list, you'll find the exact quantities and types of ingredients you'll need to make this recipe.

When shopping for ingredients, be sure to choose high-quality items that are fresh and flavorful. For the black beans, look for dried beans that are free of debris and have a smooth, creamy texture. For the tomatoes, choose ripe, flavorful tomatoes that are heavy for their size. And for the chiles, select dried chiles that are pliable and have a deep, rich color.

1 cup dried black beans, rinsed and drainedDried black beans are a staple in Mexican cuisine and have a rich, earthy flavor that pairs perfectly with the smoky undertone of the roasted ingredients. Be sure to rinse and drain the beans before using them to remove any debris or impurities.
2 cups waterWater is used to cook the black beans and to add moisture to the salsa. Use fresh, cold water for the best flavor and texture.
2 tablespoons olive oilOlive oil is used to roast the tomatoes, onions, and chiles, and to add flavor to the salsa. Choose a high-quality olive oil that has a rich, fruity flavor and a smooth texture.
2 large onions, choppedOnions add a sweet, caramelized flavor to the salsa and pair perfectly with the earthy flavor of the black beans. Choose fresh, flavorful onions that are heavy for their size and have a smooth, papery texture.
4 cloves garlic, mincedGarlic adds a pungent, aromatic flavor to the salsa and pairs perfectly with the smoky undertone of the roasted ingredients. Choose fresh, flavorful garlic that is heavy for its size and has a smooth, creamy texture.
2 large tomatoes, choppedTomatoes add a sweet, tangy flavor to the salsa and pair perfectly with the earthy flavor of the black beans. Choose ripe, flavorful tomatoes that are heavy for their size and have a smooth, glossy texture.
2 dried ancho chiles, stemmed and seededDried ancho chiles have a rich, slightly sweet flavor and a deep, smoky undertone that pairs perfectly with the earthy flavor of the black beans. Choose pliable, flavorful chiles that are free of debris and have a smooth, glossy texture.
1 teaspoon ground cuminCumin adds a warm, earthy flavor to the salsa and pairs perfectly with the smoky undertone of the roasted ingredients. Choose high-quality cumin that has a rich, aromatic flavor and a smooth texture.
1 teaspoon dried oreganoOregano adds a pungent, herbal flavor to the salsa and pairs perfectly with the earthy flavor of the black beans. Choose high-quality oregano that has a rich, aromatic flavor and a smooth texture.
1/4 cup chopped fresh cilantroCilantro adds a fresh, herbal flavor to the salsa and pairs perfectly with the smoky undertone of the roasted ingredients. Choose fresh, flavorful cilantro that is heavy for its size and has a smooth, glossy texture.
2 tablespoons lime juiceLime juice adds a bright, tangy flavor to the salsa and pairs perfectly with the earthy flavor of the black beans. Choose fresh, flavorful lime juice that is heavy for its size and has a smooth, glossy texture.
Salt and pepper to tasteSalt and pepper are used to season the salsa and bring out the natural flavors of the ingredients. Use high-quality salt and pepper that have a rich, aromatic flavor and a smooth texture.

Equipment You’ll Need

Large heavy skillet or comalSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerBlender or food processorSaucepan

How to Make Salsa De Frijol Negro

1
Begin by rinsing the dried black beans and picking out any debris or stones. In a large saucepan, combine the black beans and water, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the beans are tender and creamy, about 45-50 minutes, or until they reach an internal temperature of 190 F.
2
While the beans are cooking, heat the olive oil in a large skillet or comal over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they are lightly charred and caramelized, about 8-10 minutes, or until they reach a dark golden brown color.
3
Add the minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes, or until fragrant and lightly browned.
4
Add the chopped tomatoes to the skillet and cook, stirring occasionally, until they are lightly charred and tender, about 5-7 minutes, or until they reach a dark red color.
5
Add the dried ancho chiles to the skillet and cook, stirring occasionally, for 2-3 minutes, or until fragrant and lightly toasted.
6
Using a blender or food processor, puree the cooked onions, garlic, tomatoes, and chiles until smooth.
7
Once the black beans are tender, drain and rinse them with cold water. Add the cooked beans to the blender or food processor and puree until smooth.
8
Heat the saucepan over medium heat and add the cumin, oregano, and cilantro. Cook, stirring constantly, for 1-2 minutes, or until fragrant.
9
Add the pureed bean mixture to the saucepan and stir to combine. Cook, stirring occasionally, for 5-7 minutes, or until the salsa has thickened slightly and reduced by about half.
10
Stir in the lime juice and season the salsa with salt and pepper to taste.
11
Remove the saucepan from the heat and let the salsa cool to room temperature. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
12
Before serving, give the salsa a good stir and adjust the seasoning if needed. Serve the salsa chilled or at room temperature, garnished with additional cilantro and lime wedges if desired.

Expert Tips

Use high-quality ingredients, such as fresh, flavorful tomatoes and pliable, flavorful chiles, for the best flavor and texture.
Don't overprocess the salsa, as this can make it too smooth and lose its texture.
Let the salsa sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together.
Adjust the seasoning of the salsa to taste, adding more lime juice, salt, or pepper as needed.
Experiment with different types of chiles, such as guajillo or habanero, for a unique flavor and heat level.
Make the salsa ahead of time and store it in the fridge for up to a week or freeze it for up to 3 months.
Use the salsa as a dip for tortilla chips, a topping for tacos or grilled meats, or a side dish for your favorite Mexican recipes.

Common Mistakes to Avoid

Not cooking the black beans long enough, resulting in a salsa that is too thick and chunky.
Overprocessing the salsa, which can make it too smooth and lose its texture.
Not using high-quality ingredients, which can result in a salsa that is bland and unflavorful.
Not letting the salsa sit at room temperature for at least 30 minutes before serving, which can prevent the flavors from melding together.
Not adjusting the seasoning of the salsa to taste, which can result in a salsa that is too salty or too acidic.
Not storing the salsa properly, which can cause it to spoil or become contaminated.

Variations and Substitutions

Add diced mango or pineapple to the salsa for a sweet and tangy flavor.
Use roasted garlic instead of raw garlic for a deeper, nuttier flavor.
Add a diced jalapeno or serrano pepper to the salsa for an extra kick of heat.
Use Greek yogurt or sour cream to add a tangy, creamy element to the salsa.
Add some heat to the salsa by incorporating diced habanero or ghost peppers.
Experiment with different types of citrus, such as orange or grapefruit, for a unique flavor and aroma.
Add some smokiness to the salsa by incorporating chipotle peppers in adobo sauce.

What to Serve With Salsa De Frijol Negro

Salsa De Frijol Negro is a versatile condiment that can be used in a variety of dishes. Try using it as a dip for tortilla chips, a topping for tacos or grilled meats, or a side dish for your favorite Mexican recipes. The salsa is also great as a topping for nachos, grilled vegetables, or baked potatoes.

For a delicious and easy snack, try serving the salsa with some crispy tortilla chips or toasted bread. You can also use the salsa as a topping for tacos, grilled meats, or vegetables, or as a side dish for your favorite Mexican recipes. Some other ideas for using the salsa include:

Tortilla chipsTacosGrilled meatsNachosGrilled vegetablesBaked potatoes

Make-Ahead, Storage, Freezing and Reheating

Salsa De Frijol Negro can be stored in the fridge for up to a week or frozen for up to 3 months. To store the salsa in the fridge, simply transfer it to an airtight container and refrigerate at 40 F or below. To freeze the salsa, transfer it to an airtight container or freezer bag and store in the freezer at 0 F or below.

Before serving, give the salsa a good stir and adjust the seasoning if needed. If the salsa has been frozen, simply thaw it in the fridge or at room temperature, and give it a good stir before serving. You can also reheat the salsa gently over low heat, stirring constantly, until it is warmed through.

Some tips for storing and reheating the salsa include:

Always use a clean and sanitized container and utensils when handling the salsa to prevent contamination and spoilage.

Keep the salsa refrigerated at 40 F or below to prevent bacterial growth and spoilage.

Freeze the salsa in airtight containers or freezer bags to prevent freezer burn and contamination.

Reheat the salsa gently over low heat, stirring constantly, to prevent scorching or burning.

Frequently Asked Questions

What is Salsa De Frijol Negro?

Salsa De Frijol Negro is a type of Mexican salsa made with black beans, roasted tomatoes, onions, garlic, and dried chiles. It is a smoky and savory condiment that is perfect for using as a dip, topping, or side dish.

How do I make Salsa De Frijol Negro?

To make Salsa De Frijol Negro, start by cooking dried black beans and then roasting tomatoes, onions, and chiles in a skillet. Blend the cooked beans and roasted ingredients together with some spices and lime juice, and then season to taste.

What are some common mistakes to avoid when making Salsa De Frijol Negro?

Some common mistakes to avoid when making Salsa De Frijol Negro include not cooking the black beans long enough, overprocessing the salsa, and not using high-quality ingredients. Additionally, be sure to let the salsa sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together.

How do I store Salsa De Frijol Negro?

Salsa De Frijol Negro can be stored in the fridge for up to a week or frozen for up to 3 months. Always use a clean and sanitized container and utensils when handling the salsa to prevent contamination and spoilage.

Can I make Salsa De Frijol Negro ahead of time?

Yes, Salsa De Frijol Negro can be made ahead of time and stored in the fridge or freezer. Simply reheat the salsa gently over low heat, stirring constantly, until it is warmed through.

What are some variations I can try with Salsa De Frijol Negro?

Some variations you can try with Salsa De Frijol Negro include adding diced mango or pineapple for a sweet and tangy flavor, using roasted garlic instead of raw garlic for a deeper flavor, and adding some heat with diced jalapeno or serrano peppers.

Can I use Salsa De Frijol Negro as a dip for tortilla chips?

Yes, Salsa De Frijol Negro is a great dip for tortilla chips. Simply serve the salsa chilled or at room temperature, garnished with additional cilantro and lime wedges if desired.

Can I use Salsa De Frijol Negro as a topping for tacos or grilled meats?

Yes, Salsa De Frijol Negro is a great topping for tacos or grilled meats. Simply spoon the salsa over your favorite dishes and enjoy.

Is Salsa De Frijol Negro spicy?

Salsa De Frijol Negro has a mild to medium level of heat, depending on the type of chiles used. If you prefer a milder salsa, you can use fewer or milder chiles, while if you prefer a spicier salsa, you can use more or hotter chiles.

The Full Recipe

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