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.

Ingredients 

  • 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)

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Steps

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.

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

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

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4. Taste the salsa and season as desired.

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

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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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