Homemade Salsa

Tomato salsa is a great addition to taco night, perfect for nachos, or simply enjoyed as a dip. However, low FODMAP-options in the shops are rare. Luckily, it is easy to make your own!

Servings: 8

Ingredients

• 1 tin chopped tomatoes (400 g)
• 1 tbsp olive oil
• 1 tsp onion replacer from FreeFOD (or 1–2 cloves of garlic to make garlic-infused oil)
• 1–2 tbsp chopped pickled jalapeños (to taste) (NOTE: Spicy food can trigger symptoms for some. Reduce the amount if you are sensitive!)
• Juice of approx. 1 lime (to taste)
• 1 tsp salt
• ½ tsp pepper
• Optional: fresh coriander, chopped, to serve

Method

Prepare the base (choose one of two methods):

• If using onion replacer: Add the olive oil, onion replacer, and chopped tomatoes directly into a saucepan on medium heat.
• If using garlic: Heat the olive oil in a saucepan over medium heat. Add the garlic cloves and let them sizzle for a few minutes until fragrant. Remove the garlic cloves completely from the oil (discard them), then pour the chopped tomatoes into the garlic-infused oil.

Simmer the salsa: Add the jalapeños, lime juice, salt, and pepper to the pan. Bring the salsa to a boil, then reduce the heat and let it simmer gently until the sauce thickens slightly.

Cool and serve: Remove the pan from the heat and allow the salsa to cool completely. Stir in some chopped coriander before serving if desired.

Tip: Store the salsa in an airtight container in the fridge; it will keep well for 1–2 weeks.