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.
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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
- Fresh Jalapeños
- Fresh Tomato
- Onion
- Garlic
- Tomato Sauce
- Chicken Broth
- Salt and Pepper
How to Make Chunky Jalapeño Salsa
- 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
Chunky Tomato and Jalapeño Salsa
Ingredients
- 1/2 white onion
- 1 garlic clove
- 2 jalapeños
- 1 tomato
- 1 tbsp olive oil
- 1/4 cup tomato sauce
- 1/2 cup chicken broth
- 1/4 tsp 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.
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Originally posted in April 2019; Updated post and photos in August 2022.
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?
Do you like serranos? They’re spicier than jalapeños but you could just use one instead of two.
This looks fab, and I love chunky salsa! And perfect timing as I just started Whole30!
Hey that’s great! All the other salsas I have on the blog are also Whole30 compliant.
Yum! I love all salsa but especially chunky salsa!! Can’t wait to eat this!
Yes, there’s something about the chunky texture that’s just so good.
I’ve only made Pico de Gallo before. Thank you for this recipe I can’t wait to try a cooked salsa option.
That’s great! I hope you enjoy it. I have some other salsa recipes on the blog too.