Low FODMAP Salsa Verde
Tangy, bright salsa verde to enjoy with tortilla chips or as a topping on Mexican dishes.
Servings: 12 Servings
Equipment
Ingredients
- 10 medium tomatillos husked, rinsed and halved
- 2 medium-sized jalapenos (Note 1)
- 3 tablespoons garlic infused olive oil plus more for drizzling
- 1 cup green onions chopped, tops only
- 3 tablespoons fresh lime juice
- ⅔ cup fresh chopped cilantro
- 2 teaspoons sea salt
Instructions
- Preheat oven to 450 degrees F.
- Roast the halved tomatillos and jalapenos on a parchment-covered baking sheet for 15-20 minutes, or until they are slightly charred.
- Remove the stems from the jalapenos.
- Remove the roasted tomatillos and jalapeno and any juices, and place them in a food processor or blender.
- Add the 1 cup of green onion tops, fresh lime juice, fresh cilantro, and salt.
- Blend the mixture until combined.
- While blending, pour in a small amount of garlic oil, about 2-3 teaspoons.
- Serve with tortilla chips. Season to taste.
- Store in the refrigerator for up to five days.
Notes
Note 1: Jalapenos can vary greatly in spice level. If worried about spice level start with ½ pepper or 1 pepper and go from there. It is easier to add spice than remove it.
Freezing Notes: Freeze chilled leftovers in a freezer-friendly container for up to four months. Defrost completely before using. Add a splash of fresh lime juice to brighten the flavors.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 2 TablespoonsCalories: 72kcalCarbohydrates: 9gProtein: 1gFat: 5gSugar: 1g
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