Pinto Three Chile Salsa

Recipe Ingredients

3/4 cup	120g / 4.2oz	Pinto beans - dried
1 teaspoon	5ml	Salt
3		Arbol chiles - with seeds
3		Pasilla chiles - seeded
2		Jalapeno chiles - for garnish
2		Chipotle chiles
1/3		Onion - diced
1/2 cup	118ml	Olive oil
2		Garlic cloves - roasted
2		Roma tomatoes - blackened
3/4 cup	177ml	Dark beer
1 tablespoon	15ml	Peanut oil
1 teaspoon	5ml	Cider vinegar

Recipe Instructions

Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 1/2 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 3/4 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

Source:
Home Cooking--July 1996

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