• 14.5 oz Diced Fire Roasted Tomatoes with Green Chiles (Check the ingredients. It’s common for this to contain garlic and/or onion. Trader’s Joe’s has a perfect one. If you can’t find one, diced tomatoes will work, just amp up the spices.)
• 14.5 oz Can of Diced Tomatoes, Drained (Check the ingredients. It’s common for this to contain garlic and/or onion. I use Del Monte Petite Diced Tomatoes.)
• 1 Tablespoon Garlic Infused Olive Oil
• 1/2 Cup Green Onions, Diced (Green Part Only)
• 1/4 Cup Fresh Chives, Diced
• 1/4 Cup Fresh Cilantro, Diced
• 1/4 Cup Fresh Parsley, Diced (Dried Parsley can be an easy substitute.)
• 1 Lime (Juice Only. 1 teaspoon of lime juice can be substituted.)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Chili Powder (Chipotle Pepper or another FODMAP free spice can be substituted.)

Directions:

• Add Diced Fire Roasted Tomatoes with Green Chiles (including juice) to bowl.
• Squeeze in the juice of 1 Lime.
• Stir in all other ingredients.
• Mix well. Taste to see if any modifications need to be made (my favorite part).
• The salsa can be served immediately, but the flavors blend a little better if you cover in an air-tight container and refrigerate for 2 or more hours.

Make about 2.5 Cups of salsa.

Notes:

• This is a very versatile low FODMAP salsa recipe and can be used for a number of things. It goes well on grilled chicken, mixed with rice, over gluten free pasta, on tortilla chips, with tacos, as a marinade, etc.
• This salsa is a bit zesty, so if you like things a bit more mild, eliminate or limit the Chili Powder.
• For those who like a hotter salsa, you can add more Chili Powder, Banana Peppers, Jalapenos, Crushed Red Pepper, additional Diced Green Chiles or any other spice that fits your mood.
• Keeps about a week in the refrigerator.