Low FODMAP Salsa
A quick, homemade salsa that combines all the flavors you love without the FODMAPS.
Servings: 12 Servings
Equipment
Ingredients
- 1 medium sized jalapeno pepper (Note 1)
- 6 stalks green onion tops (Note 2)
- 1 cup fresh cilantro leaves about a bunch
- 28 ounces canned whole tomatoes
- 2 10 ounces diced tomatoes and green chilis like Rotel
- 1 teaspoon low FODMAP garlic salt (Note 3)
- 1 teaspoon white granulated sugar
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 fresh lime, juiced
Instructions
- Remove the stem from the jalapeno. For less heat, remove the seeds and membranes. Roughly chop the jalapeño, then add it to a food processor or blender with the green onion tops and cilantro. Pulse twice.
- Add the whole tomatoes, diced tomatoes with green chiles, low FODMAP garlic salt, sugar, cumin, and lime juice. Pulse until the salsa reaches your desired consistency. Pulse less for a chunkier salsa or more for a smoother salsa.
- Taste the salsa with a tortilla chip and adjust seasonings as needed.
- Refrigerate in an airtight container. Allow flavors to meld for at least an hour before serving.
Notes
Note 1: Jalapeno peppers can vary greatly in heat. For a milder salsa, start with half a jalapeño or remove the seeds and membranes before adding it.
Note 2: If you are not following a low FODMAP diet, use the entire green onion for a stronger onion flavor.
Note 3: Use a low FODMAP garlic salt if you are sensitive to fructans. Otherwise, regular garlic salt works well. You can also use 1 tablespoon garlic-infused olive oil in place of the garlic salt.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Low FODMAP Serving Size: ½ cup salsa
Nutrition Information
Serving: 1 ServingCalories: 34kcalCarbohydrates: 7gProtein: 1gFat: 0gSugar: 4g
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