Homemade Red Salsa #glutenfree #caseinfree

red salsa 4

Do you have a favorite recipe for red salsa? We’ve been playing around with different variations of homemade organic red salsa and I really like this one! It is easy and has a little kick to it.

Since we are trying to keep it mostly organic we’ve used Muir Glen whole tomatoes, fresh organic peppers, onion, and garlic. Of course, you can add more peppers and different types to adjust the heat level, too.  We’ve also use fresh tomatoes as well and fire roast them with the other veggies.

So the secret is roasting the veggies under the broiler to get a little char before blending them together.  I saw someone else make it that way, so I had to try it.  I wish I could remember who it was.  We leave the garlic in its skin and then squeeze out the roasted garlic into the blender! Add a little fresh lime juice and voila, you’ve got a super simple and really tasty red salsa!

Perfect to enjoy with your favorite Tex Mex dishes, like one we make often at our house Carnitas Burrito Bowls or Turkey & Veggie Chili. Yum! Or mix it with an avocado to make a quickie guacamole. Or combine it with Basmati rice to make Mexican rice. We put it on pretty much everything! And it keeps for about a week in the refrigerator.

The Weekly Menu III

If you don’t know much about peppers, here is a guide to the heat! Also, a lot of the heat comes from the veins and seeds. Even with a jalapeño, that is a little too much for me so I usually cut out the veins and remove the seeds.

Homemade Red Salsa #glutenfree #caseinfree
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  • 1 28oz can whole tomatoes (or 6-8 Roma tomatoes)
  • 1/2 small yellow onion
  • 1 clove garlic
  • 1 green bell pepper
  • 1 Serrano pepper (optional)
  • 2 jalapeños
  • 1.5 tsp salt
  • 1 large lime


  1. Wash and dry the fresh veggies and lime.
  2. Depending on your heat preference, cut out the veins and seeds from the peppers and cut into a few pieces.
  3. Cut the core from the whole tomatoes and discard.
  4. Cut the onion into quarters. Place the onion, peppers and garlic (and fresh tomatoes if using) in a baking dish and put under the broiler in the oven and about 7-10 minutes. You want a little char on everything.
  5. Let cool then add all the ingredients except the lime to a large food processor with a blade and pulse. Pulse a few times until it is the desired consistency.
  6. Cut the lime and squeeze in the lime juice. Taste test to adjust to your preferences.
  7. It keeps for about a week in the fridge. Enjoy!

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Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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