Easy 4-Ingredient Skillet Salsa Bread
Baked in a cast iron skillet, this is a delicious and easy 4-ingredient skillet salsa bread recipe that does not require any kneading.
Disclaimer: I am entering the Desert Pepper Trading Company Blogger Recipe Challenge with this recipe and was given a variety of Desert Pepper Salsas to try. This post may contain affiliate links.
Packed with flavor from the salsa, this easy 4-ingredient skillet salsa bread recipe produces a tasty loaf. There is no kneading or proofing required. No yeast to bloom, either. As a result, this loaf is more tender than chewy in consistency.
Not only is this an easy recipe, but a quick one too. It takes less than 30 minutes from prep time to pulling this loaf out of the oven.
There aren’t a lot of gadgets and gizmos needed to make this skillet bread either. Just one bowl, a spoon, and a small cast iron skillet. If you don’t have a cast iron skillet, an oven-safe pan, a loaf pan, or a Dutch oven could be used.
And, it is made with only 4 ingredients, all of which you probably have in your kitchen right now.
What are the 4 ingredients needed to make this Easy 4-ingredient Skillet Salsa Bread?
You will need the following 4 ingredients to make this no-knead bread:
- Self-raising flour
- Salsa
- Eggs
- Extra Virgin Olive Oil
Substitutions and Variations
- Self-raising flour: I used self-raising flour as it already has the leavening agent in it. However, if you don’t have any self-raising flour on hand, a combination of all-purpose flour, baking soda, and baking powder can be used instead. According to this article by Better Homes & Gardens, 1/2 teaspoon salt is also added to a mix of 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. If you want to add a bit of a healthy spin to this skillet bread, you could use whole wheat flour with baking powder, salt, and baking soda, instead of the self-raising flour.
- Salsa: I used Desert Pepper Medium Hot Salsa. The flavor of this tender skillet bread will depend on the taste and type of the salsa you use. I am entering the Desert Pepper Trading Company Blogger Recipe Challenge with this recipe and was given a variety of Desert Pepper Salsas to try. I opted to use the medium heat one in this recipe as I thought it would have just the right amount of heat and flavor. Desert Pepper had their humble beginnings as a family-owned small business that sold chili ristras and wreaths 3 months of the year and their homemade salsa the rest of the year. They currently offer a variety of great-tasting salsa, queso, and dips that are available in most grocery stores and on Amazon. And, any one of their salsas would work in this recipe.
- Eggs: I tried making this skillet bread without eggs and with only one egg, and the resulting loaf just did not taste as good and had a very crumbly texture. So, I do not have a substitute for the eggs in this recipe.
- Extra Virgin Olive Oil: The EVOO in this recipe can be substituted with vegetable oil or any oil you may have on hand. On my first attempt of making this skillet bread, I tried to make this a 3-ingredient recipe instead of a 4-ingredient one and did not use oil at all. I was hoping that like this ice cream bread, the 3-ingredient salsa bread would be soft and tasty. But, alas, it was a tad bit stodgy and crumbly. So, I added in the oil. The oil, along with the egg and salsa, makes this skillet bread so soft and tender.
- Miscellaneous Add-ins: If you are looking to jazz up this skillet bread, you can also add in a tablespoon of fresh red onion, some chives, and a couple of cloves of chopped fresh garlic. You could also add in a couple of diced small fresh tomatoes, some chopped fresh jalapenos, and shredded cheddar cheese for some extra oomph, like I did with this Tomato Bacon Skillet Bread.
How do you make this easy skillet bread?
This is one of those mix, dump, and bake recipes that require very few steps.
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- First, preheat the oven.
- Then, measure out and stir your 1 dry ingredient: the self-raising flour, with the wet ingredients such as the salsa, eggs, and olive oil. You can do this in a medium-sized bowl with a spoon. There’s no need for a food processor or electric mixer for this step. The resulting salsa bread dough will be thick and a tad bit sticky.
- After that, the salsa bread dough is spooned into a cast iron skillet or oven-safe pan and baked.
- And, in 20 minutes you have a warm, fresh-baked loaf of skillet salsa bread!
How to serve this easy 4-ingredient skillet salsa bread?
This salsa bread is delicious toasted lightly and smeared with butter.
It can be served along with some soup or chicken for dinner or with eggs for breakfast.
It pears beautifully with this marry-me tofu as well as these mango pork chops. However, this skillet bread is not great for sandwiches.
How do you store this skillet salsa bread?
In the refrigerator:
This skillet salsa bread can be stored in an air-tight container in your refrigerator for up to 5 days.
In the freezer:
It can also be frozen. Simply cut it into slices. wrap the slices in plastic wrap, place the wrapped slices in a freezer bag, and freeze for up to a month. To defrost it, remove a slice or two and keep them on your kitchen counter for them to reach room temperature. If you are in a hurry, heat them in a toaster oven or air fryer until they are warm.
5 More recipes to make in a cast iron!
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Ingredients
- 1 cup self-raising flour
- 1/2 cup Mild Desert Pepper Salsa
- 2 Eggs
- 2 tbsp. Extra Virgin Olive Oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Centigrade).
- Add the self-raising flour, salsa, eggs, and olive oil to a medium sized bowl.
- Using a spoon, stir the ingredients together until they are well incorporated. The salsa bread dough will be thick and a tad bit sticky.
- Grease a 6.5 inch cast-iron skillet (or oven safe pan or Dutch oven of the same size) and spoon the salsa bread dough into it.
- Place the cast iron skillet with the salsa bread dough in it, in the oven that has been preheated to 350 degrees F. and bake for 20 minutes.
- Remove from the oven and use a toothpick to check to make sure the bread is cooked through. At this point, there should be no wet dough that is attached to the toothpick when you pull it out.
- Let the salsa bread cool. Then slice and enjoy smeared with butter or your favorite queso.
- Serve with eggs and bacon for breakfast or with soup or sauteed meats or veggies for dinner.
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Cannot believe how good this turned out with only 4 ingredients! We have been making this the last few weekends and love it.
Thank you for this recipe – i added in chives and bacon like you suggested and this was a hit!