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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.

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
Keyword salsa bread, salsa quick bread
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 loaf


  • 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. Reheat if desired in the oven, toaster over, or air fryer.