Low FODMAP Salsa Verde

When the server at the taqueria asks if I'd like red or green salsa, I'm going to answer "green". Something about the brightness of the tomatillo, the freshness of the cilantro, and the mild heat of the poblanos just does it for me. You'll love using this sauce to top tacos, in enchiladas, and to smother chicken with for Low FODMAP Tomatillo Chicken Burrito Bowls (recipe coming soon), or Low FODMAP Green Chicken Enchilada Bake (recipe coming soon). 

If you're as lucky as me, your step-mom will have excess tomatillos from her garden to bestow you with. I like to make this in huge batches and freeze in meal-sized portions, so I always have a flavorful sauce on hand. 



Note: Tomatillos are currently untested by both Monash and Fodmap Friendly. While tomatillos are part of the nightshade family, all of which test Low FODMAP, they are technically not the same as a green tomato, and therefore should be saved until after reintroduction. Start with small servings and increase to test tolerance. 

Low FODMAP Salsa Verde

Serves 8-12

1.5 lbs tomatillos
2 poblano peppers
Juice of one lime
1 bunch of cilantro
1/4 cup green onion, green part only
1/4 tsp ground cumin
1/2 tsp ground coriander seed
1 tsp salt
1/2 tsp black pepper

Start by heating a cast iron skillet on high, until it starts to smoke. Add the tomatillos and poblanos to the skillet to char them on each side, rotating to blacken on all sides.

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Let the peppers and tomatillos cool, then put them in your blender, along with the cilantro, green onion, lime juice, cumin, coriander, salt, and pepper. 

Blend until smooth and enjoy!

What's your pick - red or green sauce?