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Pinto three chile salsa

Yield: 2 Cups

Ingredients:

• 3/4 c Pinto beans dried
• 1 ts 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 ts Cider vinegar

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

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