Pinto three chile salsa
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Pinto three chile salsa
  Sauces    Salsa    Vegetables    Chiles  
Last updated 6/12/2012 1:02:52 AM. Recipe ID 26525. Report a problem with this recipe.
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      Title: Pinto three chile salsa
 Categories: Sauces, Vegetables
      Yield: 2 Cups
 
    3/4 c  Pinto beans, dried
      1 ts Salt
      3 ea Arbol chiles, with seeds
      3 ea Pasilla chiles, seeded
      2 ea Jalapeno chiles, for garnish
      2 ea Chipotle chiles
    1/3 ea Onion, diced
    1/2 c  Olive oil
      2 ea Garlic cloves, roasted
      2 ea Roma tomatoes, blackened
    3/4 c  Dark beer
      1 tb Peanut oil
      1 ts 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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Recipe ID 26525 (Apr 03, 2005)

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