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Sometimes, the best dishes are born out of rush, flare and a strange craving. In this case, I really wanted to recreate something we used to call Hunter’s Sauce back in Poland, and which was traditionally served with golabki. While not exactly the same (we’re missing the smoked garlic sausage), this definitely scratched the itch – and made for a great addition to the forever insufficient assortment of low FODMAP sauces and dressings we have to work with. I made it on the fly to serve with the Buckwheat Turkey Surprise Log… what a great combo this turned out to be! Here, I’m using a can of pre-mixed chopped tomatoes and chillies from Trader Joe’s, but I’m sure you can find something similar in any store, or in a pinch 0 make it yourself. The ingredients are: organic fire roasted tomatoes, organic tomato juice, organic green chilli peppers, sea salt, citric acid, organic vinegar (to preserve natural pepper color), calcium chloride.

Sweet’n’Sour Hot Salsa

(Yield: 4 portions, preparation: 15 minutes, total time: 15 minutes, difficulty: easy)

  • 1 can chopped fire-roasted tomatoes with chillies
  • 3 large dill pickle spears, chopped into 1/4 inch cubes
  • 2 tablespoons garlic-infused olive oil.

Heat up the oil in a large saucepan, Add the pickles and fry them until all of the juice evaporates and the cubes start sticking to the bottom of the pan. Pour in the tomatoes, mix well and bring to a low boil. Let the salsa simmer for 5 minutes, serve hot over meat or with chips as an appetiser. Alternatively, use it in a potato casserole – in an oven-proof dish, layer thinly cut potato slices, grated cheese, the salsa and either finely chopped seitan mixed with an allowed amount of green lentils or your meat of choice (I’d go with smoked ham or with turkey bacon). The bottom layer should be the salsa, and the top – salsa with cheese . Bake at 375-400 degrees Fahrenheit (190-200 degrees Celsius) for 45 minutes, or till the potatoes are soft. I’ll add a photo when I make this recipe – but it’s a good oldie from my childhood, so it should work!

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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