With delicate sweet notes from the tomato sauce and a spicy kick from jalapeños, this chunky saucy jalapeño salsa is a great Whole30 compliant salsa perfect for breakfast, lunch or dinner.

Chunky Saucy Jalapeño Salsa

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My husband recently told me he loves how often we have fresh, homemade salsa in the refrigerator. I took this as quite the compliment because I actually have made a very conscious effort to make salsa more regularly.

My parents always have homemade salsa in their fridge. If you can’t already tell from a majority of my posts, I tend to emulate my parents cooking choices quite a bit. So more salsa it is!

My usual salsa choice is an easy jalapeño salsa that is so versatile and can go with almost anything. I have shared that recipe on the blog before. Click here for the recipe.

That is an absolutely amazing salsa, however, I do like to switch up my salsa game. Thankfully, my parents are salsa-making masters who always have different recipes for me to try.

Today’s Salsa Recipe

Today’s recipe for chunky saucy jalapeño salsa is a variation of one my favorite salsas made by my dad. My parents helped come up with this idea per my request for a Whole30 compliant version for the blog.

Since this talk with my parents two weeks ago, I have already made this salsa 5 times. Not because I had to test it out, but because this salsa is that good and easy to make that I can’t help but want it all the time.

This chunky saucy jalapeño salsa is different from others. Instead of blending all the ingredients together, in this recipe the vegetables are chopped into large pieces. Everything is then sautéed in a little bit of olive oil, before adding in some tomato sauce.

The result is a deliciously saucy, yet chunky tomato and jalapeño salsa packed full of flavor and a nice spicy kick.

So let’s get to it!

How to Make Chunky Saucy Jalapeño Salsa

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

Next, heat 1 tablespoon of olive oil on medium heat in a small pot. 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.

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

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

Ways to Serve It

This salsa is great with so many things. Try it on top of eggs, beans, or as a dip for tortilla chips. You can also smother a quesadilla, use it to top chicken breasts, or on shredded meat or chicken.

It will also go great with chicken flautas. Find the recipe here.

Or my absolute personal favorite, is to serve it on top of huevos con tortilla. Find the recipe for this quick and delicious breakfast here.

Let me know in the comments below how you plan to use this chunky saucy jalapeño salsa.

I hope you enjoy!

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