This multi-purpose salsa is great for almost any occasion as a side dish, or as a topping on Mexican foods. The gluten free blue corn chips shown in the picture are our personal favorite.
Gluten-Free Salsa (makes about 2 cups)
- 4 large greenhouse tomatoes or 6 Roma tomatoes, diced
- 1/2 large onion or 1 smaller onion, diced
- 1 – 2 cloves garlic, minced
- 1, 2, or 3 jalapeños (mild, medium, hot), seeded and minced
(if you love the heat, leave the seeds in one of the jalapeños)
- 1/4 cup cilantro, minced
- 2 oz. fresh lime juice (juice the whole lime)
- 1 Tbsp. granulated sugar
- 2 Tbsp. white distilled vinegar
- Salt to taste (2-4 tablespoons)
First, dice the tomatoes and place them in a sieve or fine colander to drain most of the juice (otherwise your salsa will be runny). Tip: save the juice and use it instead of water to cook your rice—delicious! Once drained, place the tomatoes in a mixing bowl and gently combine remaining ingredients.
This salsa can be made up to two days in advance if kept tightly sealed in the refrigerator. Note, the garlic flavors and spice from the jalapeños will intensify over time.
This salsa also goes great with our Gluten-free chicken fajitas.