• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Latina
  • Recipes
  • Authentic Mexican Recipes
  • Mi Casa
    • Kid-Friendly Tips
    • Natural Home Remedies
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • All Recipes
  • Authentic Mexican Recipes
  • Mi Casa
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Authentic Mexican Recipes
    • Mi Casa
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Healthy & Whole30 Recipes

    Homemade Chunky Salsa

    Published: Apr 12, 2024 · Modified: May 21, 2025 by Gemma · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Whip up this easy, healthy, and versatile Homemade Chunky Salsa in minutes. Simple, fresh ingredients come together for a delicious Mexican salsa that's bursting with sweet tomato notes and a spicy jalapeño kick. It's the perfect chunky salsa for dipping, topping, or spicing up your breakfast, lunch, or dinner.

    Top view of homemade chunky salsa in a white bowl with jalapeños around it

    I like to refer to my mom and dad as salsa-making masters, whipping up everything from a quick and fiery jalapeño salsa to a complex roasted tomatillo and chile de arbol version. Their fresh, homemade salsas were always a highlight of our meals.

    Today, I am sharing their recipe for a chunky salsa that's bursting with flavor and texture. Unlike most salsas, this one doesn't require blending or mashing. Instead, the vegetables are chopped into bite-sized pieces, then sautéd in a little oil to bring out their natural sweetness. The final touch is a smooth tomato sauce that ties everything together.

    It's perfect for scooping up with tortilla chips or using as a vibrant topping for eggs, tacos, burritos, or even grilled fish.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Chunky Jalapeño Salsa
    • Tips and Variations
    • FAQ
    • Recipe

    Why You'll Love This Recipe

    • Simple and Easy to Make: This homemade salsa recipe uses simple, basic ingredients, many of which you probably have in your kitchen already. Plus, there is no use for a blender or food processor and can be ready to enjoy in 15 minutes or less.
    • Healthy Ingredients: Like most Mexican salsas, this chunky salsa recipe uses fresh vegetables and ingredients that are nutritious and wholesome.
    • Great Texture and Versatile: A chunky and saucy tomato jalapeño salsa that's amazing as a dip, topping, or side dish.
    • Prepare it in Advance: Easily prepare it ahead of time and just reheat it when you are ready to use it.
    • Dairy-Free and Whole30: This recipe is gluten-free, dairy-free and Whole30 compatible. Just be sure to check the labels to be sure the tomato sauce and chicken broth are Whole30 compatible.

    Ingredients & Substitutions

    A small white bowl with tomato sauce, another with chicken broth, a Roma tomato, 2 jalapeños, one garlic clove and a white onion on a cutting board
    • Jalapeños: Pick firm jalapeños with unblemished, bright green skin. 
    • Tomato: Select firm Roma tomatoes with a vibrant red color and smooth, unblemished skin.
    • Onion: I prefer white onion as it adds a sharper bite. You could also use red onion for a milder, slightly sweet flavor or experiment with yellow onion for a touch of sweetness.
    • Garlic: Fresh garlic adds a great aromatic depth, but garlic powder can be used in a pinch.
    • Tomato Sauce: Choose a high-quality tomato sauce for the best flavor. I like to use low-sodium tomato sauce so I can control the amount of salt.
    • Chicken Broth: This adds a savory background layer to the salsa. If you don't have chicken broth, water can be used but the flavor won't be as rich.
    • Salt and Pepper enhance the flavors.
    • Oil: Use a neutral oil to sauté the vegetables. I prefer using a mild-tasting olive oil or avocado oil.

    See recipe card for quantities.

    How to Make Chunky Jalapeño Salsa

    Chopped onions, jalapeños, tomatoes and garlic on a wooden cutting board
    sautéed chopped onions and jalapeños in a small pot
    sautéed chopped onions, tomatoes and jalapeños in a small pot

    1. Prepare Your Vegetables: Wash and chop jalapeños, tomato, and onion into bite-sized pieces and mince the garlic.

    2. Sauté: Heat oil on medium heat in a small pot. Sauté the garlic and onion for about a minute. Add the jalapeño and the tomato.

    A wooden spoon mixing a chunky jalapeño salsa in a small pot

    3. Add Sauce: Add tomato sauce and chicken broth. Season with salt and black pepper.

    4. Simmer for about 6 minutes until the jalapeños are somewhat tender and the sauce has slightly thickened. Taste adjust seasoning to your preference.

    How to Serve

    • Try it on top of huevos con tortilla, papas con huevo, or huevos rancheros
    • Mix into a big bowl of easy instant pot pinto beans
    • Use as a dip for tortilla chips
    • Smother a quesadilla
    • Top chicken breasts, shredded beef, or shredded pork
    • Serve it with chicken flautas

    How to Store and Reheat

    Store in an air-tight container in the refrigerator for 4-5 days.

    To reheat, add to a saucepan over medium-heat until simmering. You can also reheat in the microwave in a microwaveable-safe bowl for 1-2 minutes.

    Tips and Variations

    • Easily adjust the heat level:
      • For a spicier salsa, add one or two chopped serranos.
      • For a milder salsa, use only one jalapeño and add an additional tomato. Another option to lessen the heat is to scoop out the veins and seeds with a spoon from the inside of the chiles.
    • Double or triple the ingredients to make a larger quantity.
    • Make it vegan by using vegetable broth or water instead of chicken broth.

    FAQ

    What's the difference between chunky salsa and pico de gallo?

    Pico de gallo uses fresh, raw ingredients that are simply chopped and tossed with lime juice or vinegar as opposed to this chunky salsa recipe which calls for sautéing the vegetables and mixing with a tomato sauce.

    What if I don't have tomato sauce?

    Add extra tomatoes if you don't have tomato sauce and allow the salsa to simmer for a few minutes longer so the tomatoes can break down and create their own sauce. You will also need to adjust the seasoning. Another option is to use tomato paste. You'll need to use a much smaller amount to achieve a similar level of tomato flavor.

    I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

    Side view of homemade chunky salsa in a white bowl

    Recipe

    Top view of homemade chunky salsa in a white bowl with jalapeños around it

    Homemade Chunky Salsa

    by Gemma Aguayo-Murphy
    Whip up this easy, healthy, and versatile Homemade Chunky Salsa in minutes. Simple, fresh ingredients come together for a delicious Mexican salsa that's bursting with sweet tomato notes and a spicy jalapeño kick. It's the perfect chunky salsa for dipping, topping, or spicing up your breakfast, lunch, or dinner.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course salsa
    Cuisine Mexican
    Servings 6
    Calories 33.26 kcal

    Equipment

    • 1 cutting board
    • 1 Knife
    • 1 saucepan or small pot

    Ingredients
      

    • ½ white onion
    • 1 garlic clove
    • 2 jalapeños
    • 1 tomato
    • 1 tablespoon olive oil
    • ¼ cup tomato sauce
    • ½ cup chicken broth
    • ¼ teaspoon salt (plus more to taste)
    • 1 pinch ground black pepper

    Instructions
     

    • Wash and chop the jalapeños, tomato, and white onion into bite-sized pieces. Mince the garlic.
    • Heat the olive oil in a small pot on medium heat. Sauté the garlic and onion for about minute, making sure not to burn either the garlic or the onion.
    • Add the chopped jalapeño and sauté for another 2 minutes.
    • Add the chopped tomato and cook for another 30 seconds.
    • Add the tomato sauce and chicken broth. 
    • Season with ¼ teaspoon of salt and a pinch of pepper.
    • Bring to a simmer. Let the salsa simmer for about 6 minutes until the jalapeños are somewhat tender and the sauce has slightly thickened.
    • Taste for seasoning and adjust salt to your preference.

    Notes

    • For Whole30, use a compatible brand of chicken broth or make your own. The same goes for the tomato sauce.
    • For a spicier salsa, add one or two chopped serranos.
    • For a milder salsa, use only one jalapeño and add an additional tomato. Another option to lessen the heat is to scoop out the veins and seeds with a spoon from the inside of the chiles.
    • Easily double or triple the ingredients to make a larger quantity.
    • Use fresh, ripe Roma tomatoes for the best tasting salsa.

    Video

    Nutrition

    Serving: 1 servingCalories: 33.26kcalCarbohydrates: 2.56gProtein: 0.58gFat: 2.51gPolyunsaturated Fat: 0.29gMonounsaturated Fat: 1.75gCholesterol: 0.4mgSodium: 173.75mgPotassium: 102.88mgFiber: 0.64gSugar: 1.46gVitamin A: 73.56IUVitamin C: 8.62mgCalcium: 7.57mgIron: 0.22mg
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    Originally posted in April 2019; Updated photos and post August 2022 and updated post again April 2024.

    More Healthy & Whole30 Recipes

    • Green Chile guacamole in a bowl surrounded by tortilla chips
      Green Chile Guacamole
    • Top view of Lime Vinaigrette Coleslaw
      Fresh Lime Vinaigrette Coleslaw (No Mayo)
    • Pineapple Jalapeño Salsa in a bowl
      Spicy Pineapple Jalapeño Salsa (Sweet, Fresh & Easy)
    • Ensalada de camote (sweet potato and avocado salad)
      Ensalada de Camote (Sweet Potato and Avocado Salad)

    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Carlota

      May 29, 2024 at 11:54 am

      5 stars
      I added this to eggs like you suggested and my breakfast was amazing! Thank you!

      Reply
      • Gemma

        May 29, 2024 at 11:56 am

        Oh good! I love it on eggs.

        Reply
    2. Mama Writes Reviews

      April 11, 2019 at 11:02 am

      MMMMM! This looks delicious. I'm not a fan of the taste of jalapenos though, so I wonder if I could use another pepper instead?

      Reply
      • everydaylatina

        April 11, 2019 at 3:11 pm

        Do you like serranos? They're spicier than jalapeños but you could just use one instead of two.

        Reply
    3. Patricia @ Grab a Plate

      April 10, 2019 at 5:22 pm

      5 stars
      This looks fab, and I love chunky salsa! And perfect timing as I just started Whole30!

      Reply
      • everydaylatina

        April 11, 2019 at 9:31 am

        Hey that's great! All the other salsas I have on the blog are also Whole30 compliant.

        Reply
    4. Brittany Limberakis

      April 10, 2019 at 4:13 pm

      Yum! I love all salsa but especially chunky salsa!! Can’t wait to eat this!

      Reply
      • everydaylatina

        April 11, 2019 at 9:31 am

        Yes, there's something about the chunky texture that's just so good.

        Reply
    5. Denise

      April 10, 2019 at 12:45 pm

      I've only made Pico de Gallo before. Thank you for this recipe I can't wait to try a cooked salsa option.

      Reply
      • everydaylatina

        April 11, 2019 at 9:32 am

        That's great! I hope you enjoy it. I have some other salsa recipes on the blog too.

        Reply

    Primary Sidebar

    Hi, I'm Gemma!

    I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

    About Me

    Trending Recipes

    • Arroz Rojo (Mexican Red Rice) #mexicanrice #arrozrojo #arrozmexicano
      Arroz Rojo (Mexican Red Rice)
    • Pitcher and glass with cucumber agua fresca
      Cucumber Lime Agua Fresca
    • Frijoles Charros (Charro Beans) #mexicanbeans #frijolescharros #charrobeans
      Frijoles Charros (Mexican Charro Beans)
    • Easy and Fast Jalapeño Salsa #mexicansalsa #jalapeñosalsa
      Easy and Fast Jalapeño Salsa

    Summer Recipes

    • Two glasses of horchata agua fresca with a pitcher behind it
      Horchata Agua Fresca
    • Ensalada de Coditos in a brown bowl with a red bell pepper and stalk of celery beside it.
      Ensalada de Coditos (Mexican Macaroni Salad)
    • White bowl with shrimp aguachiles with mango with fresh cilantro, cucumber, red onion and an habanero pepper above the dish
      Shrimp Aguachile with Mango
    • Pineapple Agua Fresca

    Footer

    ↑ back to top

    About

    • About Me
    • Disclosure and Privacy

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram
    • Facebook
    • TikTok

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Latina