Low Histamine Salsa
Roasted red peppers (2)
1/2 onion, diced
1/2 fresh red or yellow pepper, diced
small can of diced green chiles (optional)
cumin (to taste)
salt (to taste)
fresh cilantro, chopped
Blend the roasted red peppers in the blender or food processor until somewhat smooth. Add diced onion, red pepper, green chiles. Mix in cumin and salt to taste. Stir in chopped cilantro.
Fresh corn tortilla chips:
I served this low histamine salsa with corn tortilla chips fried in coconut oil. While unrefined, cold pressed coconut oil is nutritionally best, I’ve found that the cheaper, refined coconut oil leaves no coconut taste on the tortilla chips. Just heat the coconut oil in a pan, cut up corn tortillas into wedges, and drop the wedges into the hot oil for a quick fry. Be sure to turn the chips once while frying, and drain them on a paper towel or cookie rack. Salt the chips while they are still hot.