Many say that salsa is the new ketchup. Although that same tomato taste is there, salsa is certainly fresher and a healthier substitute. And, if you’re intolerant to gluten, you’re surely gonna like this Gluten-Free Tomato Salsa Recipe.
Making your own salsa instead of buying canned ones allows you to take full control of the ingredients that nourish your body.
The store-bought ones may do their best at convincing you with their green-branded nutritional label, but the surefire way to get the health benefits you are aiming for is to create your own. This Gluten-Free Tomato Salsa Recipe easily fulfills that and it’s a breeze to make.
This slow-cooked goodness gives a pulpier and tastier salsa. Whichever you want to prepare the tomatoes for salsa is fine as it’ll still be great and beneficial. But, there’s something about the pulpy texture that signals your brain that you’re munching in something really healthy, natural, and fresh. Hence, giving you a good feeling about what you’re eating. The texture itself is enjoyable. And, it makes a perfect pair for your gluten-free chips.
It takes an hour to boil but it’s definitely worth the wait.
Salsa is not just limited to being a dipping sauce as it can be also be incorporated into a lot of savory dishes. So, without further ado, here’s the recipe that you’ll surely love.
Gluten-Free Tomato Salsa Recipe
- Large Pot
- 6 medium tomatoes fresh, peeled, cored, and coarsely chopped
- 1 medium sweet onion diced
- 1 medium green bell pepper diced
- 1 clove garlic minced
- 2 tablespoons fresh cilantro minced
- 1 jalapeño pepper seeds removed, finely diced
- 1/4 teaspoon cumin powder
- ¾ cup homemade tomato paste
- 2 tablespoons cider vinegar or fresh lime juice
- Bring a large pot of water to boil. Meanwhile, prepare a large bowl filled with ice and water then set aside.
- Blanch, shock, and peel the tomatoes. Make an “x” incision at the bottom of each tomato. Place them into the boiling water for 1 minute. Remove the tomatoes (I suggest you use a wire basket, mesh strainer or a slotted spoon) and transfer them to the ice water to shock or stop the cooking process for about 2 minutes. By this time, the skins will easily peel off. If some parts are still attached, use your fingers to completely take the skin off.
- Chop the tomatoes. Feel free to remove the seeds upon your liking.
- Put the chopped tomatoes, along with all the remaining ingredients, into a large saucepan. Bring to a boil and simmer for about 30 minutes while occasionally stirring the mixture.
- Cool the salsa down to room temperature and transfer it into desired mason jars or containers.
- Refrigerate the mixture for at least an hour before serving.
- Wear gloves when removing seeds from jalapeños.
- You may store this salsa in the refrigerator for up to 2 weeks.
Did you try this recipe? Did you love it? Share to us your thoughts by commenting below.