Homemade Red Salsa #glutenfree #caseinfree

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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 jalapeños, onion, green bell pepper and garlic. Of course, you can add more peppers and different types to adjust the heat level, too.

The secret is roasting the veggies under the broiler to get a little char before blending them together. Leave the garlic in its skin and then squeeze out the roasted garlic into the blender! Add a little fresh lime juice and cilantro 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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Ingredients

  • 1 28oz can whole tomatoes
  • 1 small yellow onion
  • 3 cloves garlic
  • 1 green bell pepper
  • 1 Serrano pepper (optional)
  • 2 jalapeños
  • Cilantro
  • 1.5 tsp salt
  • 1/2 tsp cumin
  • 1 large lime
  • Pinch of raw cane sugar

Instructions

  1. Wash and dry the peppers, cilantro and lime.
  2. Depending on your heat preference, cut out the veins and seeds from the peppers and cut into a few pieces. Cut the onion into quarters. Place the onion, peppers and garlic in a baking dish and put under the broiler in the oven and about 7-10 minutes. You want a little char on everything.
  3. Add the roasted onion, garlic and peppers to a large food processor with a blade and pulse. Add the remaining ingredients except for the tomatoes. Pulse a few times until everything is chopped.
  4. Meanwhile, cut the core from the whole tomatoes and discard. Add the flesh and tomato sauce into a large food processor with the other chopped ingredients. Pulse a few times until it is the desired consistency.
  5. Taste test to adjust to your preferences. It keeps for about a week in the fridge. Enjoy!
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http://theweeklymenubook.com/2016/04/10/homemade-red-salsa-glutenfree-caseinfree/

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Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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