Pinto Three Chile Salsa
Description
This Mediterranean dip features Pinto beans, dried, Salt, Chiles, with seeds. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Wash & drain beans, place in a large pot & cover with water.
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Cook until soft, about 1 1/2 hours, but it make take up to 2 hours.
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Drain & transfer to a mixing bowl.
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Add the salt.
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Toast the arbol & pasilla chiles together.
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Rehydrate all dried chiles in one cup of warm water.
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If using canned or fresh, omit this step.
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Drain & set aside.
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Roast & peel jalapeno chiles, seed, dice & set aside.
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Heat olive oil & saute the onion over medium-high heat until caramelized.
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Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree.
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In a wok or large skillet, heat peanut oil until smoking hot & add the puree.
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Re-fry until reduced & thickened, this will take about 5 minutes.
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Transfer 3/4 of this re-fried mixture to a mixing bowl & add beans & cider vinegar.
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Garnish with jalapeno.
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Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 404.4kcal
- % Daily Value *
- Total Fat 34.4g53%
- Saturated Fat 5.0g25%
- Cholesterol 0.0mg0%
- Sodium 4883.5mg204%
- Total Carbohydrate 18.7g7%
- Dietary Fiber 5.6g23%
- Sugars 4.1g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beans, beer, blackened, blending, chile, chiles, cider, cloves, dark, diced, dip, dried, garnish, mediterranean, oil, olive, onion, peanut, pinto, roasted
