Salsa for FODMAPers, and party dip variation
Gluten-free, lactose-free, FODMAP friendly
Summer weather calls for the occasional spicy-hot treat. Here’s a tasty salsa without fresh onion or garlic. You’d probably call it “mild.” For “medium” or “hot,” have at it with the Tabasco. This salsa is made only with FODMAP friendly ingredients, but while a little spicy food might not set off your internal fireworks, too much can still be dangerous. Monitor your own tolerance!
- 2 tsp asafetida powder
- 2 Tbsp extra-virgin olive oil
- 2 tsp garlic-infused olive oil
- 1 tsp ground cumin
- 1 lb peeled tomatoes, either fresh or canned*
- 2 Tbsp lime juice
- 3 squirts Tabasco sauce, or to taste
- 4 tsp cider vinegar
- 2 tsp salt
- 4 Tbsp cilantro leaves, fresh or frozen, chopped
- In a 2-quart saucepan, heat 2 Tbsp olive oil over medium heat. Sprinkle in asafetida powder. Cook briefly to drive off the odor, leaving it mellow and oniony.
- Add garlic-infused olive oil and cumin, stir well, and let cool slightly. As it cools, chop your peeled tomatoes** in a broad-bottomed soup bowl (this will corral the juices).
- Add chopped tomatoes to the mellowed asafetida in the pan, then add lime juice, Tabasco, vinegar, and salt. Stir well. Sprinkle with chopped cilantro leaves and mix gently.
- Taste your salsa. Hot enough for you? Salty enough? Add more Tabasco and/or salt if needed.
- Turn out into a bowl and chill. Refrigerate any leftovers.
If you can tolerate sour cream, create a delicious party dip by mixing half salsa and half sour cream.
**If you’re starting with fresh tomatoes, go here for peeling instructions.