| 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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