Cooking Recipe Pinto Three Chile Salsa
Recipe Ingredients
Directions
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