Pinto Three Chile Salsa

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Pinto Three Chile Salsa

 

3/4 cup pinto beans, dried

1 tsp. 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 olive oil

2 garlic cloves, roasted

2 roma tomatoes, blackened

3/4 cup dark beer

1 tbsp. peanut oil

1 tsp. cider vinegar

 

Wash and 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 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, 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 and puree.

In a wok or large skillet, heat peanut oil until smoking hot, add the

puree. Refry until reduced and thickened, this will take about 5

minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl, add

beans and cider vinegar. Garnish with jalapeno.

 

 

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