This recipe is for low FODMAP diets, but don't worry, you
can EASILY make it regular salsa with just ONE additional ingredient!
28 oz can organic roasted diced tomatoes (do not drain)
*see below if you are using fresh tomatoes
1/2 organic onion cut into chunks
1 tablespoon of honey (use raw, local honey)
1/2 to 1 cup fresh cilantro (washed)
1/4 teaspoon salt
juice from 1 lime
2 jalapeños (optional: to add some heat!)
2 garlic cloves (OMIT to make low FODMAP)
1. Place all ingredients in the blender and run until the ingredients are well blended.
*Fresh tomato option:
1. Dice up 3 1/2 cups of fresh tomatoes and simmer on the stove until the tomatoes become a little limp and release their juices. Use in place of canned tomatoes.
> Tomatoes - roasted adds a little bit to the flavor, yum!
> Honey will sweeten the salsa up a bit, go without or use up to 1 tablespoon
> Cilantro will give it that classic salsa flavor, add the amount that your tastebuds love
> Jalapeños will give it a spicy kick, 1 jalapeno will be mildly spicy, if you love HOT, try 2 or 3
> Garlic will also add to the spiciness, but omit if you are low FODMAP
Storage: Place in a glass jar in refrigerator for up to 2 weeks.
Allergy free from: