Low FODMAP Grilled Tomato Peach Salsa

Name: Low FODMAP Grilled Tomato Peach Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 medium beefsteak tomatoes, (halved crosswise); 2 medium yellow peaches, (halved and stoned); Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); Kosher salt; Freshly ground black pepper; ½ cup (32 g) chopped scallions, (green parts only); ½ to 1 jalapeno (seeded, cored and minced); Lime juice

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 16

Author : Dédé Wilson

fresh salsa low fodmap salsa

Ingredients

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3 medium beefsteak tomatoes, (halved crosswise)2 medium yellow peaches, (halved and stoned)Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)Kosher saltFreshly ground black pepper½ cup (32 g) chopped scallions, (green parts only)½ to 1 jalapeno (seeded, cored and minced)Lime juice

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Instructions

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Step 1

Prepare a medium hot grill, propane or hardwood charcoal. Brush your clean grates with a little vegetable oil.

Step 2

While grill preheats, place peach and tomato halves cut side up on a rimmed sheet pan. Brush lightly with oil and season well with salt and pepper.

Step 3

Grill peaches and tomatoes cut side down until they develop decent char marks, then flip over and grill the other side. They should be somewhat cooked through and nicely charred

Step 4

While peaches and tomatoes are grilling, combine scallions, jalapeno to taste and a little lime juice (start with about 2 teaspoonin a non-reactive bowl. When peaches and tomatoes are finished grilling, chop finely and add to the bowl Stir everything together and taste. Adjust seasoning with more salt, pepper and/or lime juice if needed. Salsa is ready to serve and is best warm or at room temperature.