Tangy salsa sauce (Paleo, AIP, low FODMAP, low histamine)
AIP, low FODMAP, low histamine tangy salsa relish
This has become a multi purpose staple for me in the absence of anything tomato based. You can use it to add a bit of flavour and thickener to sauces, on a meatza, as a burger relish and a general dipping sauce.
1 squash, halved and de-seeded. A sweet squash is best here such as a coquina. These are becoming more readily available in supermarkets. I have been able to get them from Waitrose, M&S, Ocado and Sainsburys.
A quarter teaspoon of ground cloves
A teaspoon of lemon juice
A pinch of salt
A tablespoon of garlic oil
A tablespoon of coconut oil
This is very versatile and you can add or subtract ingredients depending on what you need it for.
To make the basic tangy salsa, preheat the oven to 200 degrees (180 for fan assisted). Roast your squash cut side face down for 50 minutes until soft. Scoop the flesh out of one half and add to a food processor with the cloves, lemon juice and salt. Blitz this together until you get a smooth thick sauce. Taste and add more seasonings as needed.
If you want a thicker version to dip into like a hummus, omit the cloves and add a tablespoon of coconut oil and a tablespoon of garlic oil. Place this in the fridge to chill. The coconut oil will thicken to form a creamy dipping sauce.
For a meatza sauce, follow the original recipe and add a tablespoon of garlic oil and some Italian herbs.
You only need one half of the squash to create a good amount of dip/sauce. You can then utilize the other half of the squash in a different recipe.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.