Ingredients
½ brown onion
1 green capsicum (medium sized)
1 mild chili
400g diced tinned organic tomatoes
1 small clove of garlic
1 small tub of tomato paste (140g)
1 avocado
drizzle of olive oil
salt and pepper to taste
Instructions
- Preheat frying pan to low-medium heat with drizzle of olive oil
- Dice onion, capsicum and chili, crush garlic, and mix with diced tomatoes and tomato paste in large bowl. Add salt and pepper to taste.
- Pour mixture into pan, leave to simmer, stirring occasionally.
- Simmer until capsicum and onion are semi-softened. Depending on your own taste, I personally like my capsicum a little crunchy.
- Leave to cool, then stir in diced avocado to serve.
Serve with your choice of chips or crackers. Or top your nachos with it, with plenty of cheese and sour cream!
Notes
Tamzen says “I love this home-made salsa because I find that store-bought salsa contains so many preservatives that they often don’t digest as well. This is simple recipe can be easily altered to suit taste and intolerance.”
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Cuisine: Mexican Inspired
- Diet: Vegan