Three Sister Salsa Recipes

THREE SISTERS SOUP

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

THREE SISTER SALSA

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.

THREE SISTERS SAUTE

Steps:

• Toast pine nuts in dry saute pan. Pick sage leaves and parsley so as to leave little or no stem. Combine all ingredients in food processor or blender, process until a pesto consistency is achieved. May store in refrigerator for up to 2 weeks.
• 3 SISTER SAUTE: Sort, rinse and cook beans separately in plenty of water, salting at the end. Rinse and trim squashes. Peel husk of corn down, but not off, remove silk and dress corn again with its husk. Dunk in cool water and grill for 5 to 8 minutes, turning. Let cool and slice kernels from cobs. Rinse tomatoes. Heat olive oil in large saute pan, add squash saute for 1 minute, then in succession, keeping pan moving add beans and saute for another 1 minute. Add the corn and saute another minute, and tomatoes and quickly saute, add sage pesto, stir to distribute. Season with salt if necessary. Serve immediately.

ROASTED THREE PEPPER SALSA

Steps:

• Mix all of the ingredients in a medium bowl.

3 INGREDIENT FABULOUS SALSA... DELICIOUS, FRESH AND SO EASY!

Steps:

• Core the tomatoes.
• Dig the cloves from the head of garlic.
• Chop the stem off the jalapeños.
• Throw the cored tomatoes, the cloves of garlic, and the stemless jalapeños into a pot of water. Bring it to a boil, and turn down to medium/high heat.
• Turn burner off when tomatoes start to peel, usually in 30-40 minutes on the stove.
• Drain tomatoes, garlic, and jalapeño and let cool.
• Throw ingredients into a blender or food processor and pulsate until desired consistency.
• Add salt if desired.

THREE-BEAN SALSA

Steps:

• In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.