Image of Fresh Salsa

Fresh Salsa

Salsa is for more than just chips around the Ludwig household!

I keep it around to season soups, spice up bean dishes, scramble in eggs, pour
over fish or chicken and bake, etc. It's super easy and much less expensive than
store-bought.

This recipe can also be found on page 302 of ALWAYS DELICIOUS by David Ludwig,
MD, PhD, and Dawn Ludwig. Buy the book HERE.
[https://www.drdavidludwig.com/always-delicious/]

Servings: 3 cups

Author:

Prep Time
5 minutes

Total Time
5 minutes

Course:

Dips and Sauces

Cuisine:

American

Keywords:

Dips and Sauces

🧂 Ingredients

2-3 cloves garlic
1 medium onion
1 bunch cilantro (½ to 1 cup chopped)
lime juice, to taste
1-2 jalapeños* or other chiles of your choice
½ tsp salt
1 (14.5 ounce) can diced tomatoes

Instructions

1 Place the garlic, onion, cilantro, lime juice, jalapeño, and salt in a food
processor. Process until finely chopped.
2 Add the tomatoes. Pulse to a finely chopped salsa consistency. Transfer to a
glass mason jar with a lid. Store in the refrigerator for 2 to 3 weeks.
3 *Quick Tip: If you want a milder salsa, take the seeds out of the jalapeños or
use fewer of them. You can use any peppers of your choice: a chipotle pepper
will add a smoky flavor, but you could also use poblanos or bells. Feel free to
make it your own!