Chunky Tomato and Jalapeño Salsa

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.

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