Use this salsa as a dip for tortilla chips or nachos, mix it with mayonnaise for a bold kick, stir into scrambled eggs, or use it with Mexican Egg Brunch (see recipe in Chapter 2).
Ingredients
Serves 6
1 (10-ounce) can diced tomatoes, drained
1 (14.5-ounce) can diced tomatoes with green chilies
1 tablespoon garlic-infused extra-virgin olive oil
1⁄4 cup chopped green onions, green part only
1⁄4 cup chopped fresh cilantro
1⁄4 cup chopped fresh flat-leaf parsley
1⁄8 teaspoon wheat-free asafetida powder
1⁄4 teaspoon ground cumin
1⁄4 teaspoon coriander
1⁄4 teaspoon dried oregano
1⁄4 teaspoon smoked paprika
1⁄4 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper
Juice of 1 medium lime
When shopping for canned tomatoes, especially made with chilies, make sure the ingredients do not include high FODMAPs such as onions, garlic, onion powder, or garlic powder.
Add all ingredients to a medium serving bowl. Stir well to combine. Store in an airtight container in refrigerator 5–7 days.
Per Serving
Calories: 46
Fat: 3g
Protein: 1g
Sodium: 265mg
Fiber: 2g
Carbohydrates: 6g
Sugar: 3g