Low FODMAP Pico de Gallo
Light and refreshing, this quick and easy pico de gallo has all the garlic and onion flavor without the FODMAPs! Serve with tortilla chips, garnish tacos or add as a topping to salads for a Mexican-inspired twist.
Servings 4 cups
Ingredients
- 2 cups Roma tomatoes, diced about 3 tomatoes
- 1/2 cup green onions, finely chopped green tips only, about 3-4 green onions depending on size
- 1/4 cup jalapeno, finely chopped about 1/2 a medium jalapeno
- 2 tbsp cilantro, chopped
- 2 tbsp fresh lime juice 1/2 to 1 full lime depending on size
- 1/4 tsp garlic-infused EVOO see notes
- 1/8 tsp cumin optional
- 1/8 tsp salt more to taste
- ground black pepper to taste
Instructions
- After prepping all chopped items, combine all ingredients into a bowl and mix well.
- Add more salt to enhance the flavor, lime juice to increase acidity, and pepper to suit your taste preferences. Enjoy!
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn't list "garlic oil," "garlic essential oil," "garlic essence," "garlic flavoring," "natural roasted garlic flavor," or anything similar in the ingredients list. There's no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- The flavors and freshness of the pico de gallo are enhanced when given a chance to sit covered in the fridge for about 20 minutes! Do it - let those flavors mingle.
- Will keep for about a week if stored in an air-tight container in the fridge, however the fresh ingredients will get mushy as time passes.