Tomatillo Salsa (Low FODMAP, SCD, Vegan)

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Definition: an often forgotten (yet important) element of eating with SIBO

I am currently half way through the first term of my Master’s in Nutrition program. Wow has time flown!

My apologies to my loyal followers for the lack of content over the past month- posts may be far and few between over the next year. I have been busy learning all I can about the different body systems and the impact of different foods on either supporting or damaging them.

I have also gained a greater appreciation for the importance of making food taste good. That may sound silly to some, but it is easy to become so focused on avoiding flavorful “problematic” SIBO foods such as onion and garlic and forget about how making food taste good influences the digestive process.

Have you ever noticed that you salivate more when a food smells good or you are excited about a meal? Well this is actually an important first step in the digestive process- saliva contains a digestive enzyme called amylase which helps to break down carbohydrates. So keep on (or start) salivating my friends!

When I came home from school today, my boyfriend had created this yummy low FODMAP, paleo, gluten-free, dairy-free, grain-free, SCD-friendly tomatillo salsa with tomatillos we purchased from the farmer’s market this weekend. It was delicious and I decided I must share the recipe with all of you! So I asked him how he made it and whipped up the instructions. Let’s give a big shout out to Amani for his courage to create a salsa recipe without using onion or garlic!

Tomatillo Salsa (Low FODMAP, SCD, Vegan)

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

low FODMAP, paleo, gluten-free, dairy-free, soy-free, egg-free, grain-free, SCD

Author: Riley Wimminger

Recipe type: Sauce

Cuisine: Mexican

Serves: 1 cup

Ingredients

1 pint fresh tomatillos, husks removed
2-4 jalapeno peppers (depending on how spicy you like it), stems removed
Juice of ½ lime
1 large handful fresh cilantro, trimmed
Water
Sea salt, to taste

Instructions

Place whole tomatillos and jalapenos on a baking sheet or glass baking dish.
Broil on high for approximately 10 minutes (flipping once) until skins are dark and bubbly.
Remove from oven and let cool slightly.
In a food processor, combine roasted tomatillos and jalapenos, lime juice, fresh cilantro, and sea salt. Pulse until smooth, adding water if needed.

Notes

Serve over chicken, fish, steak, atop a taco salad, in scrambled eggs, or as a base for salad dressing.