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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!
Course Side Dish
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 74kcal


  • Large Pot
  • Saucepan


  • 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