Open a bag of tortilla chips and dip into this spicy salsa that’s gentle on your digestive system. Low-FODMAP ingredients such as roasted carrots and jalapeño peppers can still pack a flavorful punch. The pumpkin seeds add a pleasantly surprising crunch. You’ll want to make this recipe to share or just for yourself.

• 1 lb. unpeeled carrots, cut into 1/2 inch-thick sticks
• 1 jalapeño pepper, cut in half
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp dried oregano
• 2 Tbsp pumpkin seeds
• 2 Tbsp lime juice

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment paper. Place the carrots, jalapeños, oil, salt, cumin, chili powder and oregano on the sheet and toss well to combine. Spread the mixture evenly on the baking sheet, making sure the jalapeños have their cut sides facing downward.
3. Place baking sheet with mixture in the oven and roast for 30 minutes. When finished roasting, the carrots should be tender and caramelized.
4. When you take the baking sheet from the oven, remove the jalapeño peppers and set them aside. When the peppers have cooled, scrape out the seeds with a spoon. Discard the seeds and place the peppers, roasted carrots, pumpkin seeds, lime juice and 1/2 cup of water in a blender or food processor.
5. Purée the mixture to the consistency of smooth tomato sauce. Add more water if necessary. Season with more salt if needed.
6. Pour the salsa into a bowl and serve with chips or raw veggies.