Homemade Salsa From The Back of the Envelope is a homegrown, homemade tomato-pepper condiment made for nachos, chip dipping and lots of other Mexican Cuisine uses. Try it on burritos, huevos rancheros, in casserole, enchiladas, taquitos….so good! It’s also Low-Fat, Vegan, Vegetarian, Dairy-Free and Gluten-Free!
When you have a kitchen drowning in tomatoes and peppers, making salsa must happen! I have a Fresh Tomato salsa recipe I made last year. This year I wanted another recipe, more Pace Picante, with no cilantro. I don’t like cilantro (my husband does). This year’s recipe for homemade salsa includes cilantro, but I didn’t put any in mine.
This Homemade Salsa From The Back of the Envelope is from a friend who responded graciously to my husbands request for a good salsa recipe. We love salsa. We love Nachos! With our over abundance of peppers…salsa needs to happen!
Our friend, Chris and his wife have made their own, excellent salsa for many years with their garden grown Roma tomatoes. So Dave requested Chris’ recipe and this is what he got! Chris emailed him this picture! We laughed and laughed!!
So now you know how this recipe was named. Notice! There is not a single measured ingredient! Chris and his wife make their recipe by taste every year.(I think he was being funny, but it’s true!) For a gardener that actually makes sense. Every year the crops will be different. We try different varieties of vegetables, and the soil changes, along with the weather. It all plays together to create a rather unique experience in the kitchen.
I decided to write down the proportions I used for you. Even my method is different than Chris’. I made my salsa in my huge soup pot. I had a TON of peppers to use (still do!) So my salsa uses a lot of peppers. I needed to cook the recipe so I can freeze the salsa.
If you are making this small batch, just put everything in the blender and push the pulse button until it’s as chunky or fine as you desire. I have made it in the blender. It’s very Pico De Gallo that way and EXCELLENT!
We love this Homemade Salsa From The Back of the Envelope recipe. And not just us. My son in law took a pint over to his house for game night. The football spectators devoured this salsa before the game finished! This recipe is really very similar to Pace’s. We love their salsa. We love this one too!
This year I have my lovely freezer waiting in the basement. It is already full of peppers and tomatoes that I dried in my Harvest Maid food dryer. If you have dried tomatoes and peppers they are great for thickening the salsa to your desired thickness. Sun dried tomatoes can also be added for extra flavor and thickness. I make a marinara sauce that would be great in this recipe instead of the canned tomato sauce, as well.
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Homemade Salsa From The Back of the Envelope Recipe Notes:
You’ll notice Chris’ recipe is different from mine. I cook mine, he doesn’t. I have made his version using the blender. It’s SO GOOD! Dave and I love to just whip up a quick batch when his tomatoes and peppers get a bit ahead of us in the kitchen. But you must use the cooked method if you choose to freeze or can this salsa!
I made my own version of his recipe because I am using different tomatoes and peppers than he calls for. What I’m getting at is this. Use what you have and adjust the recipe accordingly.
I made a huge batch of salsa so I have extra to freeze. This salsa is suitable for canning if you like. Find out how to can salsa in this post where I also I give directions for quick peeling tomatoes. I did not peel my tomatoes this time. We love salsa with some texture and fiber!
I also use tomato paste and dried tomatoes in my recipe. This is because my tomatoes are too juicy for the perfect saucy consistency we need for salsa!
I recommend you grow or buy Roma or Plum tomatoes for salsa and then you may follow Chris’ recipe more closely. We loved the addition of the dried tomatoes and peppers for that extra sweet zing in the salsa. But I wouldn’t have needed them if I had used Roma tomatoes.
Dave suggested the vinegar addition to my recipe. It was perfect! Just the right amount of piquant sweetness to blend the salsa flavors together. Serve this salsa fresh from the pot. Hot or cold! It freezes well and if you prefer to can it, it makes great gifts!
Note: Start small with the salt! If you love salty salsa you may want to work up to three tablespoons; but I suggest you start with one tsp. and see how it goes! this is all to taste, after all!