Low FODMAP tomatillos, combined with scallion tops, garlic scape powder, and cilantro make for a fresh and flavorful salsa to enjoy on taco night or with some corn tortilla chips. A healthy 1/4 cup serving size is low FODMAP.
Low FODMAP Tomatillo Salsa
12 1/4 cup servings
serrano pepper, 1 whole, stem removed (or 2 jalapeños)
tomatillos, 1 lb, dehusked and rinsed well
gourmend garlic scape powder, 1 tsp
green scallion tops, 1-2 bunches, around 2-3 cups worth
cilantro, 1 generous bunch, with leaves and stems (about 2 packed cups worth)
salt, 1 tsp
Start a large pot of water to boil. Meanwhile, dehusk the tomatillos, removing their paper-like wrappers. Rinse them well to remove their sticky coating.
Place the serrano pepper in the boiling water and boil for about 15 minutes, until tender. Next, add the tomatillos to the same boiling water and boil for about 5 minutes. The tomatillos will turn from bright green to a mellow yellow. At this point, turn off the heat—we don’t want the tomatillos to burst.
After the tomatillos have had a couple of minutes to finish softening in the warm water, drain the tomatillos and serrano pepper in a colander and allow them to cool. Place the tomatillos and serrano pepper in a food processor and pulse for a bit until a chunky puree.
Add the salt, garlic scape powder, scallion tops, and cilantro and pulse again until well processed and combined, but still chunky. Taste and add more salt to taste. Allow to cool and then chill in the fridge for serving within a few hours. Enjoy with some corn tortilla chips!