Eosinophilic Esophagitis Friendly Fresh Tomato Salsa and Tortilla Chips
Total time30 min
Prep time15 min
Cook time0 min
4.8(4)
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Learn more →Ingredients
6 servings
For the salsa
- 4 medium roma tomatoes (about 400 g total), seeded and finely diced
- ½ cup scallion green tops, thinly sliced (green parts only)
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp garlic-infused oil
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 6 oz corn tortilla chips (plain, no added seasonings)
Instructions
- 1
Seed the tomatoes by halving them crosswise and squeezing gently over a strainer to remove the seeds and excess liquid, then finely dice the flesh. Draining the seeds prevents a watery salsa.
- 2
Combine the diced tomatoes, scallion green tops, jalapeño, cilantro, lime juice, garlic-infused oil, cumin, salt, and black pepper in a mixing bowl. Stir well to combine.
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