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

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