Ingredients for Three Sister Salsa
- 2 lbs ripe tomatoes
- Green Peppers
- Red Peppers
- Yellow Peppers
- Banana Peppers
- Jalapeno Peppers
- Onions
- White Onions
- 2 tablespoons tomato paste
- ½ cup white vinegar
- ⅓ cup packed light brown sugar
- Pickling Salt
- 1 teaspoon paprika
- Garlic Cloves
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How to Make Three Sister Salsa
- Pour boiling water over 2 lbs ripe tomatoes in a large stainless steel bowl. Let sit for 3 minutes, then drain. Slip off skins, core, and quarter tomatoes.
- In a small mixing bowl, whisk together ½ cup white vinegar, ⅓ cup packed light brown sugar, 1 tablespoon salt, 1 teaspoon paprika, and 2 cloves minced garlic. Set aside.
- Coarsely chop 2 cups fresh corn kernels, 1 cup black beans (rinsed and drained), 1 red bell pepper, 1 jalapeño pepper (wear gloves when handling), and 1 medium onion.
- In a large stainless steel pot, combine the chopped tomatoes, corn, black beans, red bell pepper, jalapeño, onion, and the vinegar mixture.
- Bring to a boil over medium heat. Reduce heat and simmer for 30 minutes, stirring occasionally.
- Stir in 2 tablespoons tomato paste and continue to simmer for another 30 minutes, stirring frequently to prevent sticking.
- Carefully process the salsa in batches, filling sterilized pint jars to the proper headspace. Seal jars and process according to recommended canning guidelines for a shelf-stable product. For immediate consumption, skip canning and store in an airtight container in the refrigerator for up to 5 days.
- (Optional: Stir in 1 cup chopped cilantro before canning or refrigerating).
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
97g
Fat
1g
Carbs
12g
