Monday, 7 July 2014


Mmm chips and sauce. Being gluten free doesn’t mean we should miss out on anything. Like yummy snacks.

Great for parties, get-togethers, movie nights, football or hockey games on tv, weekend lunch sides with a salad, or for an appetizer just because the weather is nice - finally. Chips and sauce go with almost anything to me.

I used gluten free corn chips with this. (For a paleo diet, I bet this would be good with sweet potato chips, or plantain chips) Whatever chip you use, don’t forget to taste the sauce with the chip to check the seasonings are as you prefer.

Add more of whatever parts you like the best, little by little, mixing until it’s exactly as you want it. Change the cumin and chili powders if you don’t care for them, cut them back, add more - make it perfect for you.

It’s worth noting that this has a bit of heat because I love spice – if you don’t love spicy food then use plain diced tomatoes instead of with chilies, cut back on the jalapeno, or even leave it out (or just leave out the seeds if you like a little heat) Serve up on a pretty dish and dig in!


Homemade Salsa

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Prep Time:

Cook Time:

Yield:4 ½ cups


  • 28 oz can whole tomatoes
  • 10 oz can tomatoes with green chilies
  • 1/2 small onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 jalapeno, roughly chopped (optional)
  • 1/4 cup roughly chopped cilantro
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon organic coconut palm sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder


  1. Prep your vegetables. (Don’t worry too much about the chopping – everything is going into the food processor anyway.)
  2. Add all ingredients to food processor and pulse until combined.
  3. Taste and adjust seasoning to your liking (taste with chip you’ll serve it with!)
  4. Refrigerate until needed

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