This tangy, chilled sauce comes together in minutes with a whisk and a small bowl — no cooking required. Rich tomato paste forms the base, brightened with a sharp punch of horseradish and fresh lemon juice, while a splash of apple cider vinegar and coconut aminos rounds out the flavor with savory depth. A pinch of salt and black pepper is all it takes to balance the sharpness before it heads to the fridge to chill and meld. The result is a bold, zesty dip that's perfect alongside shrimp, oysters, or a simple seafood platter. It's an easy one to keep on hand for a Low FODMAP-friendly spread, since it's simple to portion and control exactly what goes into it. Make it ahead and let it rest at least 30 minutes for the best balance of heat and tang.
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A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
Whisk together the tomato paste, horseradish, lemon juice, apple cider vinegar, and coconut aminos in a small bowl until smooth and fully combined.
Stir in the hot sauce, if using, then season with salt and black pepper. Taste and adjust horseradish or lemon juice until the sauce is sharp and balanced.
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