Recipes | Sauces, Salsas & Condiments

Low FODMAP Mint Salsa Verde

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Easy-to-Make Low FODMAP Mint Salsa Verde

This bright green Mint Salsa Verde comes together easily in the blender by combining parsley, fresh mint, scallions, anchovies, Garlic-Infused Olive Oil and capers.

low FODMAP Mint Salsa verde in clear pitcher with fresh mint alongside

Let Me Count the Ways

We love our Low FODMAP Mint Salsa Verde slathered on our Grilled Butterflied Leg of Lamb, but you will think of other uses. It is equally good brushed on grilled or roasted poultry or steak.

Low FODMAP Mint salsa verde in glass pitcher with fresh mint alongside

Low FODMP Mint salsa verde in glass pitcher with fresh mint alongside
5 from 1 vote

Low FODMAP Mint Salsa Verde

Our Low FODMAP Mint Salsa Verde uses fresh parsley and mint with tangy anchovies to make a vibrant sauce that goes beautifully with low FODMAP main proteins.

Low FODMAP Serving Size: Makes about 1 cup (240 ml); serving size 2 tablespoons

Makes: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Dédé Wilson

Ingredients:

  • 1/2 cup (120 ml) Garlic-Infused Oil, made with olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup (16 g) parsley leaves
  • 1/2 cup (8 g) mint leaves
  • 1/2 cup (32 g) chopped scallions, green parts only
  • 2 flat oil-packed anchovy filets
  • 1 tablespoon drained brine-packed capers
  • Kosher salt
  • Freshly ground black pepper

Preparation:

  1. Place the olive oil and lemon juice in blender, then add parsley, mint, scallions, anchovies and capers. Pulse the blender on and off then blend until the sauce is smooth, scraping down the blender carafe as needed. Taste and season with salt and pepper. The Low FODMAP Mint Salsa Verde is ready to use or may be refrigerated overnight and brought back to room temperature before using. If it has separated, whisk it together vigorously before using.
Course: Sauce
Cuisine: American