Low FODMAP pico de gallo
Ingredients
- 4 medium common tomatoes, chopped (around 500g after chopping)
- 1 bunch coriander/cilantro, washed and finely chopped
- 1/2 bunch (50-75g) spring onion greens, finely chopped
- 1/4 small fennel bulb, finely chopped (optional, see notes)
- 1/4 - 1/2 tsp fine salt, to taste
- pinch of low FODMAP taco seasoning, to taste (optional, see notes)
- 1 lime, juiced (to taste)
- 1/4 - 1 chopped jalapeno, fresh or pickled, to your taste (see body of post)
Instructions
- Combine all the ingredients in a large bowl and mix. Taste and adjust for seasoning before serving. If you can, make it 15 minutes ahead to allow the flavours to meld. Don't make it too far in advance, though, as tomatoes tend to become soggy when salted.
Notes
- The fennel is optional, but replaces the crunch, texture and aesthetic of onion. It also helps bulk out the pico de gallo.
- You can find my recipe for low FODMAP taco seasoning here. I use only 1 teaspoon of chilli powder when I make it for dishes that already have chilli in them. That way I can control the heat.
Tried this recipe?Let us know how it was!