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 and drain beans, place in a large pot and cover with water. Cook until soft, about 1 1/2 hours, but it make take up to 2 hours. Drain and transfer to a mixing bowl. Add the salt.

Toast the arbol and pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain and set aside.

Roast and peel jalapeno chiles, seed, dice and set aside.

Heat olive oil and sautee the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer and puree. In a wok or large skillet, heat peanut oil until smoking hot and add the puree. Re-fry until reduced and thickened, this will take about 5 minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl and add beans and cider vinegar. Garnish with jalapeno.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

Source:
Josefina Velazquez De Leon's "Mexican Cook Book" 1947

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