Threesistersalsa Recipes

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THREE SISTER SALSA



Three Sister Salsa image

This makes a mild salsa which is my family's favorite! Every year I triple this recipe. When the three sisters make this they add 1 cup chopped cilantro. But I don't.

Provided by Calee

Categories     Onions

Time 2h

Yield 20 pints

Number Of Ingredients 14

16 lbs ripe tomatoes
6 green peppers
4 red peppers
3 yellow peppers
3 large sweet banana peppers
12 jalapeno peppers (take seeds out of all but two of the jalapenos)
2 large onions (spanish or sweet)
2 large white onions
33 ounces tomato paste (6 cans 5.5oz each)
1 1/4 cups vinegar
1/2 cup brown sugar
2 tablespoons pickling salt
4 teaspoons paprika
6 garlic cloves (minced)

Steps:

  • In a large stainless steel bowl pour boiling water over tomatoes let sit for 3 minutes, drain, slip skins off and core and quarter.
  • In small mixing bowl combine vinegar, brown sugar,salt,paprika and garlic, set aside.
  • Coarsely chop all vegetables. When handling jalapeño peppers use gloves. In a large stainless steel pot add all ingredients except tomato paste.
  • Boil on medium heat for 30 minutes, add tomato paste, stirring often to prevent sticking and boil for another 30 minutes. Process pints.

Nutrition Facts : Calories 169, Fat 1.3, SaturatedFat 0.3, Sodium 1095.5, Carbohydrate 38, Fiber 9, Sugar 24.3, Protein 6.8

THREE SISTERS' SALAD



Three Sisters' Salad image

I make this salad a lot during the summer, when I try to have on hand a selection of salads that keep well in the fridge for several days. I also make it in the winter, using frozen corn instead of fresh, and a small handful of dried tomatoes, soaked in a little boiling water instead of the fresh tomato. It's a meal in itself, or goes well with other salads, cheese and cold cuts. If you are going to keep it in the fridge, and are using fresh tomato, keep that out and add it separately at serving time.

Provided by Jenny Sanders

Categories     Corn

Time 25m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups corn kernels (2 or 3 cobs)
1 large tomatoes, diced
1 medium zucchini, grated
2 medium carrots, grated
3 stalks celery, diced
1/2 cup chives, minced
1/2 cup parsley, minced (or cilantro if you prefer)
1 (19 ounce) can black beans
1 (19 ounce) can red kidney beans
1 (19 ounce) can chickpeas
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon chervil
1/2 teaspoon ground celery seed

Steps:

  • Cook the corn briefly.
  • Drain and let cool.
  • Chop the tomato and prepare the remaining vegetables and herbs.
  • Rinse and drain the beans.
  • Mix the vegetables, herbs and beans togather in a large bowl.
  • Mix the oil, vinegar and spices.
  • Toss into the salad.
  • Serve chilled.

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