Name: Good-to-Your-Gut Roasted-Tomato Salsa
Yield: Makes 1½ cups, 6 Servings
Ingredients: 1 red bell pepper, diced; ¼ cup sliced scallion greens; 1 jalapeño chile, seeded and diced (optional); ¼ cup chopped fresh cilantro or flat-leaf parsley, packed; 1 can (14 to 15 ounces) no-salt-added fire-roasted diced tomatoes, drained; 1 teaspoon ground cumin (optional); Tabasco or Mild Hot Sauce; Freshly ground black pepper; Sea salt; 2 tablespoons freshly squeezed lime juice

Preparation info

Makes 1½ cups ,
6
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Bring on the corn chips! Whether you’re by yourself or surrounded by friends, when you serve this unique low-FODMAP salsa, there’s going to be a party.

Ingredients

1 can (14 to 15 ounces) no-salt-added fire-roasted diced tomatoes, drained
1 red bell pepper

Method

Put the tomatoes, bell pepper, scallion greens, cilantro, lime juice, optional chile, and optional cumin in a medium bowl and stir until well combined. Season with salt, pepper, and Tabasco to taste. Store in a covered container in the refrigerator.