Healthy & Easy Homemade Chunky Salsa (2024)

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.

I like to refer to mymom and dad assalsa-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 achunky salsathat'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 sautédin 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.

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 andcan 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

• Jalapeños: Pick firm jalapeños with unblemished, bright green skin.
• Tomato:Select firm Roma tomatoes with a vibrant red color andsmooth, unblemished skin.
• Onion: I prefer white onion as it adds a sharper bite. You could also usered onion for a milder, slightly sweet flavor orexperiment with yellow onion for a touch of sweetness.
• Garlic: Fresh garlic adds a great aromatic depth, butgarlic 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 usedbut 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

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

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

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

4. Simmerfor 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 ofhuevos con tortilla,papas con huevo, or huevos rancheros
• Mix into a big bowl ofeasy instant pot pinto beans
• Use as a dip for tortilla chips
• Smother a quesadilla
• Top chicken breasts,shredded beef, orshredded pork
• Serve it withchicken 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 for1-2 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 triplethe ingredients to make a larger quantity.
• Make it veganby 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 aresimply 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 onInstagram,Facebook orPinterestto stay in touch, and don't forget tosubscribe to my newsletter.

Recipe

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

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