• Prep Time:
  • Cooking Time:
  • Serves: 2 Cups

Pinto Three Chile Salsa

  • Recipe Submitted by on

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


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.

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