Mild Fresh Tomato Salsa With Cumin for Full GAPS

This mild fresh tomato salsa uses drained ripe tomatoes, yellow onion, garlic, cumin, cilantro, sea salt, and fresh lemon juice. A mini food processor brings it to a smooth-but-textured consistency, while optional jalapeño lets you choose whether the bowl stays mild.

The source formula used canned tomato. Because canned vegetables do not fit GAPS, this version uses the same 14-ounce weight of fresh ripe tomato, diced and drained of loose juice. That fresh-drained step keeps the processor result from becoming watery.

In our family of eight, this is a useful smaller salsa when someone wants less heat and a finer texture. It is separate from the chunky pico and the much larger food-processor batch.

Where Mild Tomato Salsa Fits on GAPS

Use this on Full GAPS after raw tomato, yellow onion, garlic, pure cumin, cilantro, lemon, sea salt, and any optional jalapeño are introduced and tolerated. Tomato and jalapeño are nightshades; omit jalapeño when it does not fit.

This is separate from Classic Pico de Gallo, Avocado Pico, and Large-Batch Fresh Tomato Salsa.

Drain Fourteen Ounces of Fresh Tomato

Dice ripe tomatoes, weigh 14 ounces, and let the loose juice drain away. The pieces should remain moist but should not sit in a pool. Measure one-half yellow onion, two tablespoons minced garlic, one-half teaspoon pure cumin, one tablespoon cilantro, one and one-half teaspoons sea salt, and three tablespoons fresh lemon juice.

Pulse to a Chunky-Fine Texture

Put all measured ingredients in a mini food processor. Add up to one-quarter cup chopped jalapeño only for a hotter bowl. Pulse twice, check the texture, and continue only if you want it finer. Stop before it becomes liquid purée.

Serving and Storage

Serve fresh with eggs, meat, fish, salads, Mexican Cauliflower Rice, or Three-Ingredient Guacamole. Keep covered in glass in the refrigerator and use promptly.

Recommended Equipment

Use a digital scale, sharp stainless knife, cutting board, fine strainer, measuring cups and spoons, citrus juicer, mini food processor, silicone scraper, and covered glass container.

Frequently Asked Questions

Can I Use Canned Tomatoes?

No. Use 14 ounces fresh ripe tomato, diced and drained.

Can I Leave Out the Jalapeño?

Yes. Jalapeño is optional. Leave it out for the mildest bowl.

Why Drain the Tomato?

Draining removes loose juice so the fresh-tomato adaptation approaches the moisture level of the source formula without using canned vegetables.

Can I Double It?

Yes. Use the card’s 2× control and process in batches if the mini processor cannot hold the doubled amount safely.

Mild Fresh Tomato Salsa Recipe

Mild Fresh Tomato Salsa With Cumin for Full GAPS

A mild fresh tomato salsa with yellow onion, garlic, cumin, cilantro, sea salt, lemon, and optional jalapeño.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Appetizer, Condiment, Side Dish

Cuisine: GAPS, Mexican-Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 14 oz fresh ripe tomatoes diced and drained of loose juice
• 1/2 yellow onion roughly chopped
• 2 tbsp garlic minced
• 1/2 tsp pure ground cumin
• 1 tbsp fresh cilantro or more to taste
• 1 1/2 tsp mineral sea salt
• 3 tbsp fresh lemon juice
• 1/4 cup chopped jalapeño optional, use up to this amount

Equipment

• 1 Digital kitchen scale
• 1 Sharp stainless-steel knife
• 1 Fine strainer
• 1 Citrus juicer
• 1 Mini food processor
• 1 Silicone scraper

Method

 

1. Dice ripe tomatoes, weigh 14 ounces, and drain away the loose juice. Measure the remaining ingredients.
   
2. Put the drained tomato, yellow onion, garlic, cumin, cilantro, sea salt, lemon juice, and optional jalapeño in the mini food processor.
3. Pulse twice, then check the texture.
   
4. For a smoother salsa, pulse again in short bursts. Stop before the salsa becomes liquid puree.
5. Taste and add more cilantro only if desired.
6. Transfer to a glass bowl and serve fresh.

Notes

• Full GAPS: Use after every included raw ingredient is introduced and tolerated.
• Fresh tomato: Do not use canned tomatoes; weigh and drain fresh ripe tomato.
• Heat: Jalapeño is optional.
• Storage: Best fresh; keep covered in glass in the refrigerator.

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More Homemade Salsa

The planned Sauces, Dressings & Condiments Cookbook will keep every salsa formula distinct. Find current resources in the WFLI shop.