​Ingredients:
​

• 28 oz can organic roasted diced tomatoes (do not drain)
  *see below if you are using fresh tomatoes

• 1/2 organic onion cut into chunks

• 1 tablespoon of honey (use raw, local honey)

• 1/2 to 1 cup fresh cilantro (washed)

• 1/4 teaspoon salt

• juice from 1 lime

• 2 jalapeños (optional: to add some heat!)

• 2 garlic cloves (OMIT to make low FODMAP)
   

Directions:
​
1. Place all ingredients in the blender and run until the ingredients are well blended.
​
*Fresh tomato option:
1. Dice up 3 1/2 cups of fresh tomatoes and simmer on the stove until the tomatoes become a little limp and release their juices. Use in place of canned tomatoes.
​
OPTIONS:
> Tomatoes - roasted adds a little bit to the flavor, yum!
> Honey will sweeten the salsa up a bit, go without or use up to 1 tablespoon
> Cilantro will give it that classic salsa flavor, add the amount that your tastebuds love
> Jalapeños will give it a spicy kick, 1 jalapeno will be mildly spicy, if you love HOT, try 2 or 3
> Garlic will also add to the spiciness, but omit if you are low FODMAP
​
Storage: Place in a glass jar in refrigerator for up to 2 weeks.
​
Allergy free from:
Gluten
Wheat
Dairy
Nuts
Fish
Egg
Soy
low FODMAP