Friday, May 2, 2014

Salsa-style low FODMAP tomato chilli sauce

In New Zealand tomato sauce is a staple food. The steak sauce that we normally buy has apple in, so that currently disqualifies it from our diet. 

Last weekend we went to the Avondale markets, and stocked up on super-cheap vegetables. I bought two fresh chillies for 90 cents - equivalent weight to the supermarket would have cost $4-5. Cue tomato chilli sauce. 

Sriracha is not commonly available in New Zealand, but I've spent enough time looking at food blogs on the internet to know that it's meant to be amazing. I modified this recipe to remove the honey to create low FODMAP tomato chilli sauce. 

 Scrambled egg, rosemary roasted potato and kumara (sweet potato) and tomato chilli sauce


  • Fresh red peppers - I used 1.5 large, deseeded
  • About 500g to 1kg of tomatoes (1-2 pounds, or whatever you have), chopped
  • 1/3 cup apple cider vinegar 
  • 1/2 cup dried dates, soaked in hot water and drained
  • 2 tablespoons fish sauce
  1. Cut everything and blend  it will be very liquid and light red.
  2. Boil until the desired consistency is reached. It will turn bright red. 

The fish sauce is really the stand-out secret ingredient here. As the original link states, the fish sauce adds that umami taste, and that combined with the vinegar certainly adds flavour without onion and garlic. It has the consistency of a cooked salsa rather than a thickened commercial sauce. It was delicious.

Finished sauce

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