When it comes to snacking, few things are more fun and satisfying than salsa. Whether it’s smooth and mild, chunky and super hot, or any combination in between, salsa has a way of bringing people together in a chip-dipping frenzy.
This salsa recipe comes from Nativo Lodge’s Executive Chef Shawn Lindley, and it’s a guest favorite!
Three Sister Salsa
The Three Sister Salsa earned its name from the Iroquois legend. According to the legend, corn, beans and squash are three inseparable sisters that thrive when grown together. Not only were these crops the first to be domesticated by ancient native societies, but the tradition of interplanting corn, beans and squash in the same mounds is prevalent in many Native American communities today.
4 Cups Dried Black Beans
4 Cups Squash
4 Cups Roasted Corn and Green & Red Bell Peppers
4 TBSP Oil
1 Cup fresh Basil
1/4 Cup Pequin Pepper
Add salt, pepper and onion for taste
- Cut squash in half lengthwise, scoop out seeds, cut into strips and dice.
- Roast corn over an open flame on a gas stove or, if using frozen corn or an electric stove, simply place kernels in a lightly oiled skillet over high heat until portions are slightly charred, approximately 3 minutes total.
- Boil black beans until soft then drain water.
- Transfer all ingredients to a large bowl and fold boiled beans into mixture gently. Salsa may be stored in refrigerator.
- Serve with tortilla chips, crackers or over fish or lamb.