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You can’t beat a fresh gluten free salsa recipe and this homemade tomato salsa can be ready in five minutes! It only needs 6 ingredients and is perfect as a chip dip, for smothering on tacos or enjoying loaded on a plate of gluten free nachos.
I love eating fresh, homemade salsa and this gluten free salsa recipe is the perfect thing to throw together when you have friends coming over.
You only need 6 ingredients for this easy tomato salsa recipe and it’s made in a food processor in a matter of seconds.
Load it onto your favourite Mexican dishes: gluten free tacos or quesadillas, in gluten free tortilla wraps, or piled on top of a gluten free chilli con carne or plate of nachos.
And of course, my favourite way to eat this gluten free salsa is by scooping it up with gluten free tortilla chips! It’s even better when served alongside my 4-ingredient guacamole.
Ingredients
You only need six simple ingredients to make this Mexican salsa recipe:
- Plum Tomatoes: Any kind of fresh tomatoes will work. If making a cherry tomato salsa, you’ll need a good handful or two instead.
- Green Chilli: Traditionally this homemade salsa would be made with a fresh jalapeño chilli but these are hard to find in UK supermarkets. I use a fresh green chilli, but jarred jalapeño slices would be a good alternative too.
- Red Onion: You can use a brown onion if you prefer.
- Garlic Cloves
- Fresh Lime Juice
- Fresh Coriander (or cilantro in the US)
- Sea Salt Flakes (I know that’s technically 7 ingredients but I don’t think salt counts!)
This recipe is naturally gluten free, dairy free and vegan – so would be a great option if you have guests coming round with multiple allergies or intolerances.
How to make gluten free salsa
Making this easy homemade salsa recipe is so quick and easy, it doesn’t even need any step-by-step photos!
It’s just a case of roughly chopping some of the larger ingredients then adding everything to a food processor.
You want to make sure you ‘pulse’ the salsa, rather than blitz it to a puree. Unless of course, you want more of a sauce consistency.
A good, fresh salsa should look like it has been very finely chopped. You can do this by hand with a knife if you prefer or don’t have a food processor.
Serving suggestions
Not sure what to serve with my gluten free salsa recipe? Here are some of my other recipes that make the perfect partner for this salsa:
- Gluten Free Chilli Con Carne
- Tandoori Salmon Tacos
- Gluten Free Tortilla Wraps
- Spicy Bean Quesadillas
- 4-Ingredient Guacamole
- Gluten Free Beef Burgers
- Slow Cooker Sweet Potato Chilli
- Avocado and Pineapple Salsa
And if you want to serve this up as a quick chip dip, check out my guide to the best gluten free crisps to work out which ones are safe for a gluten free diet.
You might also like
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Salsa
Equipment
Ingredients
- 6 plum tomatoes
- 1/2 green chilli, (or jalapeño chilli)
- 1/2 red onion
- 3 cloves of garlic
- 1 lime, (juice only)
- 1 handful fresh coriander, (cilantro)
- 1/2 tsp sea salt flakes
Instructions
- Peel the onion and chop into large chunks. Quarter the tomatoes. Peel the garlic cloves. Juice the lime.
- Add everything to the food processor and pulse until finely chopped – you want it to be a little chunky, not completely pureed.
- Serve straight away and keep any leftovers covered in the fridge. It will keep for around 3 days.
Notes
- For more tips on storage and serving suggestions, check out the blog post above and the FAQs section below this recipe card.
Nutrition
Frequently Asked Questions
Here are some FAQs about this easy gluten free salsa recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you want to make this homemade salsa ahead of time, simply pop it in a sealed container in the fridge. The lime juice helps to keep it fresh – it should last 2-3 days in the fridge. Perfect for tucking into with any leftover crisps!
Some gluten free restaurant salsas use vinegar – but personally I’ve never felt the need. I find the fresh lime juice provides enough of a tang and helps to keep it fresh for longer too.
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Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Id like some of that this weekend please 😀 xxxxx
I do a similar version! Nice also if you add things like kidney beans! Nom nom nom! Love the blog Melons 😀
Thanks guys! Steve, I will make you some! And Lope, yer it is LUSH! Not a massive fan of kidney beans but I might try it! Thanks for the tip 🙂 xx