Fresh salsa is one of my favorite foods, especially when I can use veggies and herbs fresh from my garden. But even store-bought produce can still make a delicious fresh salsa in just a few minutes. This recipe is FODMAP safe if you are trying to avoid foods that bother your tummy. Most store-bought salsa and even homemade salsa recipes, include onions and garlic which are common culprits of intestinal upset. I leave those out of my salsa but if you feel it just wouldn’t taste good without that flavor combination I have found a few replacements. I have used chives for some mild onion flavor. I have never tried garlic infused olive oil but from what I’ve read it is considered safe for some FODMAP diets.
Normally when I make salsa I don’t bother with chives unless I have them growing in my garden. With all the fresh veggies and cilantro, this salsa still has plenty of flavor and you will never miss the onion and garlic. If you are one of those people who can’t stand the taste of cilantro, I have used lemon-thyme and/or lemon-basil in place of the cilantro and the flavor was amazing! I love me some herbs!
I start with about six or eight, medium-sized tomatoes. Most salsa recipes call for Roma tomatoes because they are less juicy. Here in the Midwest, at this time of year, the tomato selection in the supermarket is not a pretty site. I use whatever tomatoes look good to me! This time it was the vine-ripened hydroponic tomatoes. They have a great flavor but they do tend to make the salsa a little more watery so if you don’t like that, stick to the Roma tomatoes. Slice them into quarters and toss them into a food processor or blender. I like to add half of the tomatoes, then add the rest of the ingredients and then another layer of tomatoes on top. It seems to mix better that way. I use one or two jalapenos (depending how spicy you like your salsa) with stems, seeds and membranes removed. Chop the stems off of one bunch of cilantro and dispose of them. Then rough-chop the leaves and add to the blender.
Add a tablespoon of extra virgin olive, one or two tablespoons of lime juice, 1 tsp. salt and 1/2 tsp pepper. Pulse the processor to the desired consistency.
This is my son’s favorite salsa and he is always begging me to make him some. Last year he and his girlfriend planted their own little garden and one day he brought me a bag of his home-grown tomatoes and asked me to make him some salsa. I was completely freaked out when I cut the tomatoes open to find this:
There were strawberries inside the tomatoes! Let me just say, matoberries do not taste good! So if you are new to gardening – make sure you don’t plant your tomatoes next to your strawberries! And just in case any of you are wondering, those gnarly, nail-bitten, fingers are not mine 😀
Fresh Salsa – FODMAP friendly recipe:
6 or 8 medium-sized tomatoes
2 or 3 jalapenos(seeds and membranes removed)
1 bunch of cilantro (bottom part of stems removed) rough chopped
1 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. salt
1/2 tsp. pepper
Mix all ingredients in a food processor or blender and pulse to desired consistency.