Pinto Three Chile Salsa

* Exported from MasterCook *

PINTO THREE CHILE SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Pinto beans, dried
1 t Salt
3 Arbol chiles, with seeds
3 Pasilla chiles, seeded
2 Jalapeno chiles, for garnish
2 Chipotle chiles
1/3 Onion, diced
1/2 c Olive oil
2 Garlic cloves, roasted
2 Roma tomatoes, blackened
3/4 c Dark beer
1 tb Peanut oil
1 t Cider vinegar

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



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