Pinto three chile salsa
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pinto beans, dried |
| 1 | teaspoon | Salt |
| 3 | eaches | Arbol chiles, with seeds |
| 3 | eaches | Pasilla chiles, seeded |
| 2 | eaches | Jalapeno chiles, for garnish |
| 2 | eaches | Chipotle chiles |
| ⅓ | each | Onion, diced |
| ½ | cup | Olive oil |
| 2 | eaches | Garlic cloves, roasted |
| 2 | eaches | Roma tomatoes, blackened |
| ¾ | cup | Dark beer |
| 1 | tablespoon | Peanut oil |
| 1 | teaspoon | Cider vinegar |
Directions
Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1½ hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt.
Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain & set aside.
Roast & peel jalapeno chiles, seed, dice & set aside.
Heat olive oil & saute the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree.
In a wok or large skillet, heat peanut oil until smoking hot & add the puree. Re-fry until reduced & thickened, this will take about 5 minutes. Transfer ¾ of this re-fried mixture to a mixing bowl & add beans & cider vinegar. Garnish with jalapeno.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995
Submitted By MARK SATTERLY On 09-03-95