Salsa bread is a quick bread recipe full of spicy jalapenos, green chilies, and tomato goodness of the salsa you love.
Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread. It’s perfect for sandwiches or even as a side to spice up taco night.
As I’ve stated many times before, I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get to baking is jazzing up a boxed cake mix for something sweet or pizza crust for something savory. However, I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.
After a little searching, I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous, and the recipe was so simple that I figured it was a perfect one to adapt for this. Guess what? It turned out exactly how I wanted. Yeah! So now on to the recipe for this spicy Salsa Bread.
This spicy quick bread recipe has-
- The salsa recipe for the bread base has tomatoes with green chilies, garlic, cumin, sliced jalapenos, and red onion
- Bread batter is made with flour, eggs, baking powder, salt, sugar, sour cream, and oil
What does Salsa Bread taste and look like?
Salsa bread tastes savory with hints of chili, jalapeno, and cumin in it. The center is dense, so don’t expect it to be light and fluffy or doughy in the middle. When this bread is sliced, you will see holes in the center.
How to make salsa bread step-by-step
First, let’s start by preheating the oven to 350 degrees and making the easy homemade salsa.
In a food processor, combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin, and red onion. Pulse until there are no longer chunks, and it has a slightly soupy consistency.
In another bowl or in the food processor, start to make the bread base. Add sour cream, vegetable oil, egg, and salsa mixture.
Stir to mix all the wet ingredients together.
Now start adding dry ingredients: flour, baking powder, sugar, and salt.
Prepare a bread pan with spray or oil then add dough to the pan.
Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
Let the bread cool for 10 minutes then slice and eat.
Tips & Variations
- Make sure to keep the salsa slightly soupy consistency before adding to the base, do not drain.
- Use fresh tomatoes and jalapenos in place of the canned tomato and pickled jalapenos.
More spicy recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
- bread pan
- food processor
- 1/2 cup petite diced tomatos with green chilies drained
- 2 garlic cloves skinned
- 1/2 teaspoon cumin
- 1 tablespoon sliced jalapenos you can use fresh or jarred
- 1 tablespoon red onion
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 tablespoon sugar
- 1-3/4 cup flour
- 1-1/4 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees
- In a food processor, combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin, and red onion. Pulse until there are no longer chunks, and it has a slightly soupy consistency.1/2 cup petite diced tomatos with green chilies, 2 garlic cloves, 1/2 teaspoon cumin, 1 tablespoon sliced jalapenos, 1 tablespoon red onion
- In another bowl or in the food processor, start to make the bread base. Add sour cream, vegetable oil, egg, and salsa mixture.1/2 cup sour cream, 1/2 cup vegetable oil, 2 eggs, large, 1 tablespoon sugar, 1-3/4 cup flour, 1-1/4 teaspoon baking powder, 1/2 teaspoon salt
- Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
- Let the bread cool for 10 minutes then slice and eat. Enjoy!
Tips for making this recipe:
- Do not drain the salsa after making it in the food processor.
- I like to use this bread for sandwiches or as a side to chili or stews.
- To store: Add to a covered container and eat within 3 days.
Originally published in May of 2018. Updated photos & recipe February 2021.
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Last Updated on June 14, 2022 by [email protected]
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