*  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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