Gluten-Free Tomato Salsa Recipe
A slow-cooked and gluten-free salsa recipe! If you’re in for a pulpier and tastier salsa, this recipe is sure to please you! And while it takes an hour to make, it’s a simple and super easy recipe that uses natural ingredients. Definitely worth the wait!
Servings 6 servings
- 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.
Calories: 74kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 271mg | Potassium: 724mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1632IU | Vitamin C: 46mg | Calcium: 39mg | Iron: 2mg