salsa ingredients

Fresh Salsa

David Ludwig, MD, PhD, and Dawn Ludwig. 
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.
Prep Time 5 mins
Total Time 5 mins
Course Dips and Sauces
Cuisine American
Servings 3 cups


  • 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
Keyword Dips and Sauces