Three Sister Salsa Recipes

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.

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.

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat. Chill until serving. Serve with chips.