Gluten-Free Tomato Salsa Recipe

Chips and a bowl of salsa
Getty Images/Jamie Grill
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 6 servings
Yield: 3 pints
Nutrition Facts (per serving)
80 Calories
1g Fat
18g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 80
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 3g
Vitamin C 44mg 218%
Calcium 44mg 3%
Iron 2mg 9%
Potassium 725mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The flavor of salsa prepared with fresh tomatoes, onions, peppers, garlic, and cilantro is so much different than store-bought salsas and so much better!

After making this recipe, you'll wonder why you ever bought commercial salsas at the grocery store in the first place. Once you go homemade, there's no turning back to store bought. 

If you feel daunted by the thought of peeling tomatoes, don't be. It's not as complicated as it seems. The easiest way to peel fresh tomatoes is to place them in boiling water for 1 minute and then immerse in ice water for about 2 minutes. The skins will split and easily peel off.

After peeling the tomatoes, the rest of the salsa making takes place in one pan. All of the ingredients are combined, brought to a boil, then simmered for 30 minutes. All you have to do is stir occasionally, then cool and store in the fridge.

In addition to making your own salsa at home, you can also make homemade gluten-free tortilla chips. No need to run to the store when the munchies hit. Simply head to your own kitchen!


  • 6 medium fresh tomatoes

  • 1 medium sweet onion, diced

  • 1 medium green bell pepper, diced

  • 1 clove garlic, finely minced

  • 2 tablespoons fresh cilantro, finely minced

  • 1 jalapeño pepper, seeds removed, finely diced

  • 1/4 teaspoon cumin powder

  • 1 (6-ounce) can tomato paste

  • 2 tablespoons apple cider vinegar

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of water to boil. Fill a large bowl with water and ice, set aside.

  3. Peel the tomatoes by making a small "x" shape at the bottom of each tomato. Lower tomatoes one at a time into the boiling water (if you have a wire basket, you can use that, it will make removing the tomatoes easier). Let tomatoes sit in the boiling water for 1 minute. Depending on the size of your pot and ice water, you may have to work in small batches. 

  4. Remove tomatoes from the boiling water and immediately place in ice water for about 2 minutes.

  5. Once tomatoes cool, the skins will split and easily peel off. If some areas are tough to remove, then use your fingers or even a paring knife to coax the skin off.

  6. Coarsely chop the tomatoes. If you prefer your salsa without seeds, remove the seeds while you are chopping the tomatoes.

  7. Place all ingredients in a large saucepan and bring to a boil.

  8. Simmer salsa for about 30 minutes, stirring occasionally.

  9. Cool and pour salsa into three 1-pint jars. Store in refrigerator for up to 2 weeks.


Recipe Variation

  • Replace the apple cider vinegar with freshly squeezed lime juice, if you prefer.

Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.