Quick + Easy Gluten Free Salsa Recipe

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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.

A bowl of homemade gluten free salsa with tortilla chips.

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.


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.

A bowl of homemade gluten free salsa with tortilla chips dipped in.A bowl of homemade gluten free salsa with tortilla chips dipped in.

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.

Gluten free salsa in a food processor.Gluten free salsa in 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:

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.

A bowl of homemade gluten free salsa with tortilla chips.A bowl of homemade gluten free salsa with tortilla chips.

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.

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  • 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.

  • For more tips on storage and serving suggestions, check out the blog post above and the FAQs section below this recipe card.

Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g

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!

How do I store gluten free salsa?

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!

Does fresh salsa need vinegar?

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.

delicious gluten free meals a cookbook by sarah howellsdelicious gluten free meals a cookbook by sarah howells

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