Got a text from my cousin Dave last Tuesday asking if salsa’s safe for his gluten-free diet. Dude just found out he’s celiac and was freaking out about his beloved chips and salsa. I told him “probably” but decided to actually check for real.
Step 1: Pantry Raid
Dug through every bottle in my kitchen. Grabbed three different store-bought salsas – chunky tomato kind, verde, and some fancy mango habanero stuff. Turned ’em all upside down squinting at ingredients.
- Finding: Not a single one listed wheat or barley
- Shocker: That corn syrup crap in the mango one? Still gluten-free somehow
- Annoyance: One brand said “may contain traces” cause it’s made in same factory as flour tortillas
Step 2: Restaurant Recon
Hit up my usual Mexican spot Thursday night. Asked Carlos the owner what’s in their house salsa. He laughed and said “just chopped tomatoes, onions, peppers, lime – basic stuff!”
Got paranoid about those dang chips though. Watched ’em pull chips straight from oil into basket – no shared fryer with flour stuff here.
Step 3: DIY Salsa Test
Saturday morning made fresh salsa:
- Chopped vine tomatoes
- Diced red onion
- Minced garlic
- Handful of cilantro
- Two limes squeezed
- Salt shake
Almost screwed up when reaching for soy sauce – nope! Used apple cider vinegar instead.
Let it sit in fridge four hours – flavors popped perfect. Ate with certified GF corn chips just to be extra safe.
Final Verdict
Called Dave back Sunday morning:
“Real salsa’s GF, man! Tomatoes don’t magically grow gluten. But check labels for sneaky additives and cross-contamination. Homemade’s always safest.”
Sent him my recipe. Dude was stoked – still gets to crush chips without exploding his gut. Mission accomplished.