Name: Pinto Three Chile Salsa
Ingredients: 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

Godly sorrow and worldly sorrow. The first one leads to life, but the latter shoves us into a spiritual grave. Worldly sorrow only bemoans getting caught or weeps for what was lost. It never grieves for the wrong committed. Godly sorrow produces different results. When we experience godly sorrow, we are deeply grieved for the wrong we committed. We desire to ask forgiveness, to repair the damage, to make reparation for the harm done; not merely to protect ourselves from pain or regain what we didn’t want to give up. In a word, we repent.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Sauces, Vegetables, Vegetarian, Chile-heads	2	Cups

INGREDIENTS

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

INSTRUCTIONS

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.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
Summer 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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