Side Pannel
Pinto Three Chile Salsa
Pinto Three Chile Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Vegetarian, Vegetables
Ingredients List
- 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
Directions
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.
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.
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