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.
- Food processor
- 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
- Place the garlic, onion, cilantro, lime juice, jalapeño, and salt in a food processor. Process until finely chopped.
- 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.
- *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!
Nutrition per 1 tablespoon Fat: 0g Carbohydrates: 1g Protein: 0g Calories: 4