Pinto Three Chile Salsa

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.

Cooking Method: Roasting, Sautéing, Stir Frying

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 2

Calories: 404.4

Dietary: Gluten-free, Vegan, Vegetarian

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

3/4 cup Pinto beans, dried
1 teaspoon 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 tablespoon Peanut oil
1 teaspoon Cider vinegar

Directions

1
Wash & drain beans, place in a large pot & cover with water.
2
Cook until soft, about 1 1/2 hours, but it make take up to 2 hours.
3
Drain & transfer to a mixing bowl.
4
Add the salt.
5
Toast the arbol & pasilla chiles together.
6
Rehydrate all dried chiles in one cup of warm water.
7
If using canned or fresh, omit this step.
8
Drain & set aside.
9
Roast & peel jalapeno chiles, seed, dice & set aside.
10
Heat olive oil & saute the onion over medium-high heat until caramelized.
11
Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree.
12
In a wok or large skillet, heat peanut oil until smoking hot & add the puree.
13
Re-fry until reduced & thickened, this will take about 5 minutes.
14
Transfer 3/4 of this re-fried mixture to a mixing bowl & add beans & cider vinegar.
15
Garnish with jalapeno.
16
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.

Keywords: beans, beer, blackened, blending, chile, chiles, cider, cloves, dark, diced, dip, dried, garnish, mediterranean, oil, olive, onion, peanut, pinto, roasted

Read it online: https://www.chefs-mate.com/recipe/pinto-three-chile-salsa/