The Best Gluten-Free Salsa Recipe Ever!

Last weekend, my husband and I visited his hometown. While there, my hubby and mother-in-law made my favorite salsa. It also happens to be my husband’s favorite salsa, and I think it’s safe to say that it is everyone in his family’s favorite salsa. It’s darn good!

I jumped at the opportunity to take some photos of the process, so that I could share the recipe with you all! This recipe comes from Hay Day Country Market Cookbook, but the recipe I am sharing is slightly modified after some adjustments suggested by my mother-in-law.


  • 1 small onion, peeled and cut into large pieces
  • 1 large clove garlic, smashed and peeled
  • 1/2 green bell pepper, stemmed seeded, and coarsely chopped
  • 1 1/2 jalapeno pepper, deveined, seeded, and coarsely chopped
  • 3 tablespoons of lime juice
  • 2 tablespoons of cider vinegar
  • 3 cups chopped fresh or canned peeled plum tomatoes, drained of excess juices
  • 1 tablespoon coarsely chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1 scant teaspoon salt
  • A few drops of tabasco or other hot pepper sauce (optional)



1. Prepare ingredients to specifications above. This step involves peeling and cutting the onion, smashing and chopping the garlic, chopping the peppers, tomatoes (if you are using fresh tomatoes*) and cilantro, and squeezing the lime juice.

*If you are using fresh tomatoes, make sure to remove the seeds from the tomatoes, so that the salsa is not runny. Think more veggie, less water.


2. Combine all of the ingredients in a food processor or blender.


3. Pulse to combine and coarsely chop. The mixture should be coarse and irregular.


4. Taste the salsa and season as desired.


5. Cover and allow the to marinate for at least 30 minutes. Serve with gluten-free chips and enjoy.


In the photos above, we doubled the recipe, so don’t worry if your food processor looks a little more empty then ours did. We were cooking for a large group, so doubling the salsa was a must!


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