Large-Batch Fresh Tomato Salsa for Full GAPS

This large-batch fresh tomato salsa is built for a family table or gathering: five to six ripe tomatoes, one very large sweet onion, six garlic cloves, a bunch of cilantro, one to three seeded jalapeños, four limes, and sea salt.

The method matters. Pulse the onion, garlic, cilantro, jalapeño, and lime first. Add the tomato chunks only after the aromatics are finely chopped, then stop at the texture your family likes.

In our family of eight, this is the batch that makes sense when salsa needs to cover more than one meal or sit out with several dishes. The food processor keeps the chop even without turning the tomatoes into soup.

Where This Salsa Fits on GAPS

Use this on Full GAPS after raw tomato, raw onion, garlic, cilantro, lime, and the chosen jalapeño amount are introduced and tolerated. Tomato and jalapeño are nightshades. Use one seeded jalapeño for the mildest source route, or increase to two or three only when that heat fits.

This is separate from Classic Pico de Gallo and Pico de Gallo With Avocado. It uses more aromatics, a larger yield, and a food-processor method.

Measure the Large Batch Before Processing

Use one very large sweet onion or two smaller onions, exactly six garlic cloves, one whole bunch cilantro with the stems removed, one to three seeded jalapeños, four limes, and five to six large ripe tomatoes. Cut the tomatoes into chunks that the processor can catch evenly.

Pulse the Aromatics First

Put the onion, garlic, cilantro, seeded jalapeño, lime juice, and sea salt in the processor. Pulse until the onion and herbs are evenly fine but not watery. The bowl should smell strongly of lime, cilantro, and fresh onion.

Add Tomatoes and Stop at the Right Texture

Add the tomato chunks. Pulse briefly for chunky salsa or a little longer for a finer bowl. Stop before the tomatoes become a uniform purée. Small pieces should remain suspended in their own juice.

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; fresh tomato salsa is best the day it is made.

Recommended Equipment

Use a large food processor, sharp stainless knife, large cutting board, citrus juicer, measuring spoons, silicone scraper, large glass serving bowl, and covered glass storage containers.

Frequently Asked Questions

Can I Halve the Batch?

Yes. Use the card’s custom serving control or prepare the measured half batch while keeping the aromatic-first order.

Why Process the Tomatoes Last?

The dense onion, garlic, cilantro, and jalapeño need more processing. Adding tomatoes later prevents them from becoming purée before the aromatics are fine.

How Do I Make It Mild?

Use one jalapeño and remove its seeds. Use two or three only for a hotter batch.

Large-Batch Fresh Salsa Recipe

Large-Batch Fresh Tomato Salsa for Full GAPS

A family-size fresh tomato salsa with onion, garlic, cilantro, seeded jalapeño, lime, and sea salt, made with an aromatic-first food-processor method.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Appetizer, Condiment, Side Dish

Cuisine: GAPS, Mexican-Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 very large sweet onion roughly chopped, or use smaller onions instead
• 6 cloves garlic peeled and roughly chopped
• 1 bunch fresh cilantro washed, stems removed, chopped
• 1-3 jalapeños seeded; use 1 for mild
• 4 limes juiced
• 5-6 large ripe tomatoes cut into chunks
• natural sea salt to taste

Equipment

• 1 Large food processor
• 1 Sharp stainless-steel knife
• 1 Large cutting board
• 1 Citrus juicer
• 1 Silicone scraper
• 1 Large glass serving bowl

Method

 

1. Prepare the measured ingredients. Choose the onion route and jalapeño heat level shown in the card. Keep the tomato chunks separate for now.
   
2. Put the onion, all 6 garlic cloves, cilantro, seeded jalapeño, lime juice, and sea salt in the food processor.
3. Pulse until the onion, garlic, cilantro, and jalapeño are evenly fine but not watery.
   
4. Add the tomato chunks.
5. Pulse briefly for chunky salsa or a little longer for a finer texture. Stop before the tomatoes become a uniform puree.
6. Taste for sea salt, transfer to a large glass bowl, and serve fresh.

Notes

• Full GAPS: Use after every included raw ingredient is introduced and tolerated.
• Heat: Use 1 seeded jalapeño for mild salsa or 2 to 3 for more heat.
• Order: Process aromatics before adding tomatoes.
• 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 each salsa formula separate and clearly measured. Find current resources in the WFLI shop.