Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Homemade Fresh Vegetable Salsa [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 1, 2014, no comments

[Confession Time] < I have a serious addiction to chips and salsa.  I mean – I knew it was bad – but after I made this salsa one Saturday morning…and then sat down and ate every last bite other the tiny bit I restrained myself from to use to take these pictures – I realized I seriously have a problem.  Homemade Fresh Vegetable Salsa [Vegan/Gluten Free]In fact, my salsa addiction is so bad that I sometimes try to convince myself that it’s not salsa I’m eating a gallon of – it’s gazpacho.  < That makes it sound better, right?  Because that’s soup.  And people are supposed to eat bowl after bowl after bowl of soup.  Right?! 

As much as I love salsa, though – I tend towards the Costco Kirkland Brand premade stuff (which is delightful).  Mainly because keeping up with my salsa  habit with fresh vegetables can get rather expensive.  But, after a trip to the local oil and vinegar store, this little bottle of goodness inspired me to whip up some real salsa.  Homemade Fresh Vegetable Salsa [Vegan/Gluten Free]And – since you don’t have a (really really really) awesome oil and vinegar store like mine – a bit of balsamic vinegar will do.  But, seriously?  These were meant to be together.Homemade Fresh Vegetable Salsa [Vegan/Gluten Free]I also added corn and black beans to this salsa.  Because it was 7am when I made it.  And I knew I’d probably end up eating some of it all of it right then.  And so I figured I could add some protein.  Totally optional though.  DSC_0044Dang.  I’m starting to want more salsa just looking at these pictures.  [Addiction].Homemade Fresh Vegetable Salsa [Vegan/Gluten Free]Let’s do this…Homemade Fresh Vegetable Salsa [Vegan/Gluten Free]

Homemade Fresh Vegetable Salsa [Vegan/Gluten Free]
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  1. 6 roma tomatoes, cut in half
  2. 3 tomatillos (husks removed), cut in half
  3. 1 large handful of cilantro (washed)
  4. 2 stalks of green onion, roughly chopped
  5. 1 jalapeno, seeds removed
  6. 1/2 of a vidalia onion, roughly chopped
  7. 2 cloves of garlic, peeled
  8. 1/2 a red bell pepper, seeds removed
  9. Juice of 1 lime
  10. Salt / Pepper to taste
  11. Vinegar - to taste - about 1 teaspoon - I used Jalapeno infused, but balsamic would be nice too
  12. 1 can of black beans (optional)
  13. 1/2 a cup of corn (optional) (I used frozen corn)
  1. Place all of the ingredients except for the corn and black beans in your food processor
  2. Pulse until everything is in small, uniform pieces - but be careful not to over process
  3. Stir in the corn and black beans
  4. Place in fridge until ready to serve - it's best after a few hours of sitting, or overnight
  5. Serve with chips or ... any way you'd like
  6. Store leftovers in the fridge in an airtight container
Adapted from My Mother's Salsa Recipe
Adapted from My Mother's Salsa Recipe
Make Real Food
I shared this post as a part of GFE’s gluten free Wednesday! Click here for other awesome Gluten Free Recipes! 

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