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side shot of a loaf of salsa bread with half of it sliced on a cutting board with a cloth napkin next to it.
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Salsa Bread

This quick recipe for salsa bread is full of spicy jalapenos, green chilies, and tomato goodness of the salsa you love.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 loaf

Equipment

  • bread pan
  • food processor

Ingredients

  • 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

Instructions

  • 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!

Notes

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.