Preparation:
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.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995 |
