This recipe is from the Flavor without FODMAPs Cookbook, which is available on Amazon.com or BarnesandNoble.com. Thought I would share it in case you're in need of a little low FODMAP pizzaz! Luckily tortilla chips are low-FODMAP also, so you can still enjoy the classic combo of "chips and salsa" on your low-FODMAP diet.
It will be hard to go back to ordinary salsa after sampling this flavorful, easy to assemble, party-sized version.
1 (28-ounce) can fire-roasted, diced tomatoes with juice
6 scallions, green part only, thinly-sliced
½ cup fresh cilantro, chopped
2 teaspoons garlic-infused extra virgin olive oil
½ teaspoon sea salt
juice of two limes
Combine all ingredients in a glass or ceramic bowl. Cover and refrigerate for several hours to allow flavors to blend.
May be served warm or cold.
Nutrition (per serving): 45 calories, 1.7g total fat, 350mg sodium, 7.8g carbohydrates, 1.9g fiber, 1.5g protein.
This recipe was tested with Muir Glen Organic fire roasted diced tomatoes.. Recipe can be halved easily, using a 14.5-ounce can of diced tomatoes.