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    Chunky Tomato and Jalapeño Salsa

    Published: Aug 27, 2022 by Gemma · This post may contain affiliate links.

    With delicate sweet notes from the tomato sauce and a spicy kick from jalapeños, this Chunky Tomato and Jalapeño Salsa is a great healthy and versatile Mexican salsa. Use it as a topping or on the side with breakfast, lunch, or dinner to spice up any meal.

    Jump to Recipe
    Bowl of chunky jalapeño salsa in a white bowl surrounded by jalapeños, tomatoes, half an onion and yellow flowers

    {This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

    My mom and dad are salsa-making masters. So a few years ago when I went to them asking for a dairy-free, Whole30 compatible version of one of my favorite salsas, they had just the thing. 

    This chunky salsa is a delicious mix of fresh tomatoes, jalapeños, onions and garlic but is prepared differently than others. Instead of blending or mashing the ingredients together, the vegetables are chopped into bite-sized pieces. Everything is then sautéed in a little bit of olive oil, and finished off with velvety tomato sauce. 

    Why You’ll Love This Chunky Salsa Recipe

    • Simple and Easy to Make: This recipe uses simple, basic ingredients, many of which you probably have in your kitchen already. Plus, you can have it ready to enjoy in 15 minutes or less.
    • Healthy Ingredients: Like most Mexican salsas, this recipe uses fresh vegetables and ingredients that are nutritious and clean.
    • Whole30 Compatible: Check the labels to be sure the tomato sauce and chicken broth you are using are Whole30 compatible and you’ll easily have a salsa that’s perfect for Whole30.
    • Great Texture and Versatile: A chunky saucy 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.

    The Ingredients

    Tomato sauce, chicken broth, tomato, onion, garlic and jalapeño on a wood background.
    • Fresh Jalapeños
    • Fresh Tomato
    • Onion
    • Garlic
    • Tomato Sauce
    • Chicken Broth
    • Salt and Pepper

    How to Make Chunky Jalapeño Salsa

    Chopped onion, jalapeño, garlic and tomato for chunky jalapeño salsa
    chopped jalapeño, onion and garlic in a small pot for chunky jalapeño salsa
    chopped tomato, jalapeño, onion and garlic in a small pot for chunky jalapeño salsa
    chopped jalapeños, tomatoes, onion in a tomato sauce in a small pot with a wooden spoon
    Prepare Your Vegetables

    Wash and chop 2 jalapeños, 1 tomato, and ½ white onion into bite-sized pieces. Mince 1 clove of garlic.

    Sauté

    Heat 1 tablespoon of olive oil on medium heat in a small pot. Sauté the garlic and onion for about a minute, making sure not to burn either the garlic nor the onion.

    Add the chopped jalapeño and sauté for another 2 minutes.

    Then, add the chopped tomato and cook for another 30 seconds or so.

    Add Sauce

    Add ¼ cup of tomato sauce and ½ cup of chicken broth. Use the chicken broth linked here for below for a Whole30 compliant broth.

    Season with ¼ teaspoon of salt and a pinch of pepper.

    Simmer

    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.

    What to Serve with Homemade Chunky Salsa

    • Try it on top of huevos con tortilla or papas con huevo
    • 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

    Storing and Reheating

    Store in an air-tight container in the refrigerator for 4-5 days. Before serving the leftover salsa, reheat it in the microwave for 1-2 minutes or on the stove until lightly simmering.

    Special Tips and Variations

    • 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.

    I hope you enjoy!

    PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

    More Salsa Recipes

    • Extra Spicy Serrano Salsa
    • Easy and Fast Jalapeño Salsa
    • Roasted Tomatillo Salsa with Chile de Arbol
    Bowl of chunky jalapeño salsa in a white bowl surrounded by jalapeños, tomatoes, half an onion

    Recipe

    Bowl of chunky jalapeño salsa in a white bowl surrounded by jalapeños, tomatoes, half an onion and yellow flowers

    Chunky Tomato and Jalapeño Salsa

    by Gemma Aguayo-Murphy
    With delicate sweet notes from the tomato sauce and a spicy kick from jalapeños, this Chunky Tomato and Jalapeño Salsa is a great healthy and versatile Mexican salsa. Use it as a topping or on the side with breakfast, lunch, or dinner to spice up any meal.
    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

    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

    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    My Amazon Picks

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

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    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

    1. 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
    2. 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
    3. 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
    4. 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

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    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. 

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