Salsa Recipes

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 & drain beans, 
place in a large pot
and 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 & sauté 
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.

This one can be fairly hot.