Pinto Three Chile Salsa

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Time to Prepare this Recipe 2 hours Prep: 20 minutes Cook: 2 hours
Calories Per Serving and Nutrition Information 411 calories per serving view nutrition facts
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Ingredients

3/4 cup pinto beans, dried
1 teaspoon salt
3 each chile arbol with seeds
3 each pasilla chiles seeded
2 each jalapeno peppers for garnish
2 each chipotle chili
1/3 each onion diced
1/2 cup olive oil
2 each garlic cloves roasted
2 each roma tomatoes blackened
3/4 cup beer, dark
1 tablespoon peanut oil
1 teaspoon cider vinegar

Directions

Wash and 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 and transfer to a mixing bowl.

Add the salt.

Toast the arbol and pasilla chiles together.

Rehydrate all dried chiles in one cup of warm water.

If using canned or fresh, omit this step.

Drain and set aside.

Roast and peel jalapeno chiles, seed, dice and set aside.

Heat olive oil and sauté the onion over medium-high heat until caramelized.

Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer and puree.

In a wok or large skillet, heat peanut oil until smoking hot and add the puree.

Re-fry until reduced and thickened, this will take about 5 minutes.

Transfer 3/4 of this re-fried mixture to a mixing bowl and add beans and cider vinegar.

Garnish with jalapeno.

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Nutrition Facts

Serving Size 144g
Amount per Serving
Calories 411 67% of calories from fat
% Daily Value*
Total Fat 31.0g47%
 Saturated Fat 4.0g22%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 599mg25%
Total Carbohydrate 27.0g9%
 Dietary Fiber 7.0g26%
 Sugars 3.0g
Protein 9.0g17%
Vitamin A 10%  Vitamin C 20%
Calcium 6%  Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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